Tuscan Rice Fritters (Frittelle Di Riso)

• 1/2 cup (100 grams) short grain rice
• 2 cups (500 ml) milk
• Zest of 1 lemon or orange (or a mixture of both)
• 1 tablespoon sugar, plus extra for dusting
• 1 1/2 teaspoons baking powder
• 1 pinch salt
• 1 splash rum
• 1/3 cup (40 grams) flour
• 2 large eggs
• Olive oil or vegetable oil for frying

1. Cook the rice in the milk, watching very carefully that it doesn't burn or overflow - don't take your eyes off it! You will need to stir it quite often to make sure it doesn't stick and burn on the bottom. When the milk has been mostly absorbed and rice is very soft, take off the heat and add the citrus zest and tablespoon of sugar.
2. Set aside. Once completely cool, add the rum, eggs, baking powder, salt and flour. Combine thoroughly then cover and let the mixture rest for several hours or overnight in the fridge before using. The mixture may look quite runny, like a pancake batter.
3. Drop spoonfuls of batter about the size of half a tablespoon into hot oil, and fry, turning to cover all sides evenly until a deep brown. Transfer to paper towels to drain the oil before rolling in sugar and serving - and eating - while still warm, preferably. These are best eaten the day they are made.

short grain rice, milk, lemon, sugar, baking powder, salt, rum, flour, eggs, olive oil

Taken from food52.com/recipes/27154-tuscan-rice-fritters-frittelle-di-riso (may not work)