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Frittelle di Riso Recipe
Frittelle di Riso Recipe photo by Taste of Home
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Publisher Photo
For this traditional Italian dinner, we created these rice fritters that serve as a sweet and satisfying dessert.—Taste of Home Test Kitchen
MAKES:
48 servings
TOTAL TIME:
Prep: 45 min. + chilling Cook: 5 min./batch
MAKES:
48 servings
TOTAL TIME:
Prep: 45 min. + chilling Cook: 5 min./batch

Ingredients

  • 7-1/2 cups water
  • 2-1/2 cups uncooked arborio rice
  • 1 cup sugar
  • 1/2 cup milk
  • 2 eggs
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • Oil for deep-fat frying
  • Confectioners' sugar and honey, optional

Directions

In a large saucepan, bring water and rice to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. Stir in sugar and milk. Refrigerate until chilled. In a small bowl, whisk the eggs, baking powder, salt and vanilla; add to rice mixture. Stir in flour.
In an electric skillet or deep-fat fryer, heat oil to 375°. Shape tablespoonfuls of rice mixture into 2-in. oval shapes. Fry ovals, a few at a time, for 1 minute on each side or until golden brown. Drain on paper towels. Sprinkle with confectioners' sugar and drizzle with honey if desired. Yield: 4 dozen.
Originally published as Frittelle di Riso in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p178

Nutritional Facts

1 each: 88 calories, 3g fat (0 saturated fat), 9mg cholesterol, 37mg sodium, 13g carbohydrate (4g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

  • 7-1/2 cups water
  • 2-1/2 cups uncooked arborio rice
  • 1 cup sugar
  • 1/2 cup milk
  • 2 eggs
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • Oil for deep-fat frying
  • Confectioners' sugar and honey, optional
  1. In a large saucepan, bring water and rice to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. Stir in sugar and milk. Refrigerate until chilled. In a small bowl, whisk the eggs, baking powder, salt and vanilla; add to rice mixture. Stir in flour.
  2. In an electric skillet or deep-fat fryer, heat oil to 375°. Shape tablespoonfuls of rice mixture into 2-in. oval shapes. Fry ovals, a few at a time, for 1 minute on each side or until golden brown. Drain on paper towels. Sprinkle with confectioners' sugar and drizzle with honey if desired. Yield: 4 dozen.
Originally published as Frittelle di Riso in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p178

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