Rice fritters with vanilla cream


  • Serves 25 people

  • 500 ml (2 cups) milk
  • 250 gm vialone nano rice
  • 30 gm unsalted butter, coarsely chopped
  • 1 vanilla bean, split, seeds scraped
  • Finely grated rind of 1 lemon
  • 140 gm plain flour
  • 100 gm caster sugar
  • 2 eggs, lightly beaten
  • ½ tsp bicarbonate of soda
  • 25 ml dark rum
  • For deep-frying: vegetable oil
  • Vanilla cream
  • 2 eggs, separated
  • 50 gm caster sugar
  • 150 gm mascarpone
  • Scraped seeds of ½ vanilla bean
  • Cinnamon sugar
  • 150 gm caster sugar
  • 1 tsp ground cinnamon
01   Bring milk, rice, butter, vanilla bean and seeds and lemon rind to the boil in a saucepan over medium heat, reduce heat to low and simmer, stirring occasionally, until rice is tender (20-25 minutes). Transfer to a bowl, cool to room temperature (30-45 minutes) and remove vanilla bean. Add flour, sugar, egg, bicarbonate of soda and rum, stir to combine and refrigerate until firm (4 hours).
02   Meanwhile, for vanilla cream, whisk eggwhite in an electric mixer until soft peaks form (1-2 minutes). Gradually add sugar in a continuous stream until incorporated, then whisk to firm, glossy peaks (3-4 minutes) and set aside. Whisk yolks in a bowl until pale (3-4 minutes), fold in eggwhite mixture with mascarpone and vanilla seeds and refrigerate until required.
03   For cinnamon sugar, combine ingredients in a bowl and set aside.
04   Heat vegetable oil in a large saucepan over medium heat to 180C. Deep-fry tablespoons of mixture in batches, turning occasionally, until golden and cooked through (3-5 minutes; be careful as hot oil will spit). Drain on absorbent paper, roll in cinnamon sugar and serve hot with vanilla cream.
This recipe is from the April 2012 issue of Australian Gourmet Traveller.
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