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What You Need:
(To Make: about 1 dozen 2-inch fritters)
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2/3 cup water
1/3 cup uncooked long-grain white rice, not the converted variety
½ cup flour
2 tablespoons granulated sugar
1 teaspoon double-acting baking powder
1/8 teaspoon salt
Vegetable oil for deep frying
3 eggs
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Translate this recipe:
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| How To Cook: |
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1. Bring the water to a boil in a small heavy saucepan set over high heat. Pour in the rice in a slow, thin stream, stir two or three times, then cover the pan tightly. Reduce the heat to low and simmer for 15 minutes, or until the rice has absorbed all of the liquid in the pan and the grains are plump and tender.
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2. Meanwhile, combine the flour, granulated sugar, baking powder and salt. Sift them together into a bowl and set aside.
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3. Pour vegetable oil into a deep fryer or large heavy saucepan to a depth of about 3 inches and heat the oil until it reaches a temperature of 350° on a deep-frying thermometer.
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4. When the rice has cooked its allotted time, puree it through a food mill or potato ricer set over a deep bowl. With the back of a fork, mash the rice puree to a smooth, thick paste. Break in the eggs, one at a time, and beat well after each addition. Then gradually incorporate the reserved flour mixture and continue to beat until the batter is smooth.
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5. For each fritter, drop a tablespoon of the batter directly into the hot oil. Allow enough space between them so that they can puff into 2-inch balls. Deep-fry three or four at a time, turning them with a slotted spoon, for about 3 minutes, or until they are golden brown and crisp. As they brown, transfer the fritters to paper towels to drain while you deep-fry the rest.
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6. Arrange the fritters attractively on a heated platter and serve them while they are still hot. At breakfast, the rice fritters are traditionally sprinkled with confectioners' sugar or topped with cane syrup. When served at lunch or dinner, they are eaten plain.
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