Frittelle di riso di San Guiseppe (Italian rice donuts)


What you need

  • [   ] 150g of Riso Gallo Risotto rice
  • [   ] 1l of whole milk
  • [   ] 3 tablespoons of sugar plus extra for sprinkling on the fritters
  • [   ] 3 eggs
  • [   ] Zest of 1 lemon
  • [   ] 50g currants (optional)
  • [   ] 3 or 4 level tablespoons flour
  • [   ] ½ teaspoon of baking powder
  • [   ] Oil for frying

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How to prepare:

Pour the milk into a large saucepan, add the rice and cook on a very low heat for at least 40 minutes, stirring frequently, until smooth and creamy.


Pour the cooked rice into a bowl, cover it with cling film so that it does not dry out and leave it to cool completely before placing it in the fridge to rest for at least an hour.


Once cooled add 3 egg yolks, the sugar, lemon zest, currants, baking powder and flour and mix well.


Beat the egg whites until stiff and add them to the mixture. Meanwhile, heat at least 3 fingers of oil in a small, high-sided pan for frying, until hot. Pour the mixture into the hot oil, using two teaspoons to spoon it out, and form it into donuts no larger than a walnut.


Cook them evenly, using a spoon to turn them, until they are golden, then place them on a few sheets of kitchen roll to remove excess oil.


Serve the donuts hot with a generous sprinkling of sugar.

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