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Frittelle di Riso

 Frittelle di Riso
For this traditional Italian dinner, we created these rice fritters that serve as a sweet and satisfying dessert.—Taste of Home Test Kitchen
48 ServingsPrep: 45 min. + chilling Cook: 5 min./batch


  • 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 McCormick® Pure Vanilla Extract
  • 3/4 cup all-purpose flour
  • Oil for deep-fat frying
  • Confectioners' sugar and honey, optional


  • 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.

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Frittelle di Riso (continued)

Nutritional Facts: 1 fritter (calculated without optional ingredients) equals 88 calories, 3 g fat (trace saturated fat), 9 mg cholesterol, 37 mg sodium, 13 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.