Rice pudding doughnuts

Name: Rice pudding doughnuts
Prep time: 50 min
Total time: 230 min
Yield: 20
Ingredients: ½ tsp bourbon vanilla powder; 40 g sugar; 30 g white flour; 1 ½ tsp baking powder; 3 tbsp sugar; 5 dl milk; 2 fresh eggs; 1 organic lemons; oil; 150 g risotto rice; 1 pinch salt

desserts Vegetarian family kitchen

Total: 3 hr 50 min. | Active: 50 min.

vegetarian

383 Likes

We all know that fried food is delicious. Frying makes any dish taste fabulous. These rice pudding doughnuts are no exception. Crispy on the outside, soft on the inside, they are a welcome snack your friends will love. Like all fried food, they are best when freshly made.

Recipe by:
Sarah - Fragola & Limone

Ingredients

for 20 pieces

Rice pudding
5 dl	milk
150 g	risotto rice (e.g. Arborio)
½ tsp	bourbon vanilla powder
1 pinch	salt
40 g	sugar

Batter
2	fresh eggs
1	organic lemon, use grated zest only
30 g	white flour
1 ½ tsp	baking powder

To deep-fry
	oil, for deep-frying
3 tbsp	sugar

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.

Show complete recipe