Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Rice pudding
Batter
To deep-fry
How it's done
Rice pudding
Pour the milk into a pan, add the rice and vanilla, season with salt, bring to the boil. Reduce the heat. Simmer for approx. 30 mins. over a low heat, stirring occasionally until you have a thick, creamy rice pudding. Mix in the sugar, leave to cool for approx. 3 hrs.
Batter
Add the eggs and lemon zest to the rice, mix well. Combine the flour and baking powder, sieve in, mix.
To deep-fry
Fill a pot to ⅓ with oil and heat it to approx. 170 °C. Using two spoons, shape the rice mixture into walnut-sized mounds. Lower them into the oil in batches (3-4 at a time) using a slotted spoon, fry for approx. 5 mins. until golden brown, turning occasionally. Remove the doughnuts, drain on kitchen paper, toss in the sugar.
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