keljonma
Epicurean Goddess
Fried Rice Cakes
Serves 6
Prep Time 10 minutes
Cooking Time 30 minutes
2/3 c short or long grain rice
1 1/4 c milk
Pinch of kosher or sea salt
1/2 c superfine granulated sugar
3 T butter
1 lemon
1/2 c plus 1 T all-purpose flour
3 eggs
1 T rum or a flavoring extract, if you prefer
Vegetable or canola oil
2 1/2 tsp ground cinnamon
Bring a large pan of water to a boil, add the rice, and boil steadily for 7 minutes. Drain the rice in a sieve, rinse under cold running water, and return to the pan with the milk. Simmer over moderate heat for about 10 minutes, or until the milk is almost completely absorbed.
Remove the pan from the heat and stir in a good pinch of salt, 2 tsp of the sugar, and the butter. Grate the rind from the lemon into the rice. Then cut the lemon into wedges and set aside. Allow the rice to cool until tepid; stir in the flour. Separate the eggs. Beat the yolks thoroughly and then add them to the rice, together with the rum.
Whip the egg whites until stiff and dry, then fold them carefully into the rice mixture. Heat sufficient oil to half fill a deep-fryer or large pot; when hot, drop tablespoons of rice mixture into the oil, a few at a time. Cook until the rice cakes are delicately golden brown, then remove and drain on crumpled paper bags or towels. Do not overcook, as this hardens the outer layer of rice.
Serve with the lemon wedges and a bowl of the remaining sugar mixed with the cinnamon.
Serves 6
Prep Time 10 minutes
Cooking Time 30 minutes
2/3 c short or long grain rice
1 1/4 c milk
Pinch of kosher or sea salt
1/2 c superfine granulated sugar
3 T butter
1 lemon
1/2 c plus 1 T all-purpose flour
3 eggs
1 T rum or a flavoring extract, if you prefer
Vegetable or canola oil
2 1/2 tsp ground cinnamon
Bring a large pan of water to a boil, add the rice, and boil steadily for 7 minutes. Drain the rice in a sieve, rinse under cold running water, and return to the pan with the milk. Simmer over moderate heat for about 10 minutes, or until the milk is almost completely absorbed.
Remove the pan from the heat and stir in a good pinch of salt, 2 tsp of the sugar, and the butter. Grate the rind from the lemon into the rice. Then cut the lemon into wedges and set aside. Allow the rice to cool until tepid; stir in the flour. Separate the eggs. Beat the yolks thoroughly and then add them to the rice, together with the rum.
Whip the egg whites until stiff and dry, then fold them carefully into the rice mixture. Heat sufficient oil to half fill a deep-fryer or large pot; when hot, drop tablespoons of rice mixture into the oil, a few at a time. Cook until the rice cakes are delicately golden brown, then remove and drain on crumpled paper bags or towels. Do not overcook, as this hardens the outer layer of rice.
Serve with the lemon wedges and a bowl of the remaining sugar mixed with the cinnamon.
