(Rice fritters - Traditional recipe)

Time: preparation: 30 minutes ........ plus cooling time ........ cooking: 50 minutes 200 g (7 oz) rice 1 l (35 fl oz - 4 1/2 C) milk 60 g (2 1/4 oz) sugar 1 egg 4 egg yolks 1 teaspoon powdered vanilla Dry breadcrumbs Olive oil Salt Medium difficulty

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

Pour the rice into abundant boiling water and cook it for 2 minutes since water begins boiling again. Drain it very well. Meanwhile pour the milk into a saucepan together with a little ladle
of water and bring to the boil. When the milk boils, add the drained rice and powdered vanilla.
Let the rice cook on a low heat, half-covered, for about 20 minutes, stirring now and then.
Add the sugar only at the end of cooking. All the milk must be absorbed but be careful that
the rice doesn't dry too much. Add the egg yolks and stir very well with a wooden spoon.
Put the rice on a tray or on a work surface and level the surface with a spoon (the layer must be at least 1-1,5in thick); let it grow cool very well. At this point cut the rice layer into little rectangles. Dip them into the beaten egg and then into dry breadcrumbs. Fry them in abundant hot olive oil on both sides until the surface becomes golden. Remove your fritters from the oil with a skimming ladle and put them on absorbent kitchen paper to remove the excess of fat.
Sprinkle with sugar and serve immediately.

If you want to combine this dish with other ones for a complete menu,
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