MZ - Deep fried rice pudding - Crespelle di riso alla Catanese

Perfect Sicilian sweet bonus. Somehow they do not taste as in Sicily but I ate too much today.
MZ - Deep fried rice pudding - Crespelle di riso alla Catanese
Perfect Sicilian sweet bonus. Somehow they do not taste as in Sicily but I ate too much today.
Steps
- 1
Pour the milk in a large pan with the cinnamon and get it to boil.
- 2
Once boiling, add the salt and the rice. Keep cooking with a low flame until all the milk is absorbed by the rice. Add some extra hot water if the rice is not proper cooked.
- 3
When the rice is cooked take it away from the flame and wait 15min to cool down a bit. At this point add flour, sugar, both grated lemon and orange skins and the fresh yeast dissolved prevoiusly on a bit of hot water.
- 4
Blend all the ingredients with the rice and cover the pan with clim film for about 2h. Let the yeast work out.
- 5
After the 2h. Prepare in a pan the oil, make sure that is deep enough to fry. Keep low flame. At this point put all inside a piping bag with a large mouth, probaby a finger large.
- 6
Squeeze the rice making a cylinder of about 4-5 cm long. And deep fry it.
- 7
Once golden, move it on a kitchen tissue to dry a bit.
- 8
When you finished all the piping bag. Warm up the honey. Move all your crespelles into a serving plate and pour the warm honey ll over plus the icing sugar too.
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