CookEat Recipe
Yeasted Rice Fritters with Sultanas and Pine Nuts
Milk-cooked rice mixed with a fresh-yeast starter, egg yolks, chopped pine nuts, rum and sultanas, then fried in rounded spoonfuls.
Method
Steps
Step 1
Gather the ingredients: 500 ml milk in total, divided between rice, starter and adjustment; 100 g rice suitable for milk pudding; 100 g plain flour, divided into 40 g for the starter and 60 g for the mixture; 50 g sultanas; 15 g pine nuts, chopped to about the size of rice grains; 3 egg yolks and 1 egg white; 15 g butter, an estimate for the source walnut-sized piece; 2 small teaspoons sugar, about 6 g; 1 tablespoon rum; 1 teaspoon finely grated lemon zest; 30 g fresh baker’s yeast, not 30 g dried yeast; A pinch of salt; About 700 ml suitable frying oil, or enough for the pan; only part is absorbed; About 1 tablespoon icing sugar for finishing.
Step 2
Reserve 100 ml of the measured milk. Cook the rice gently in the other 400 ml with the butter, sugar, lemon zest and salt, stirring often, until fully tender but thick and firm rather than soupy, about 25–35 minutes. Use a little reserved milk if necessary to prevent drying or sticking, keeping at least 30 ml for the starter.
Step 3
Near the end of the rice cooking, mix the 30 g fresh yeast with 40 g of the flour and about 25 ml of the reserved milk, warmed only to lukewarm, about 30°C. Form a soft small dough, score a cross in its top and put it in a small covered bowl over another teaspoon of the reserved milk. Leave at gentle room warmth, about 24–28°C, until visibly risen, around 20 minutes.
Step 4
Remove the cooked rice from the heat, spread in a shallow bowl and stir occasionally to cool promptly to lukewarm, below about 35°C, within roughly 20 minutes. Mix in the risen starter, three yolks, one white, remaining 60 g flour, rice-grain-sized chopped pine nuts and rum. Work thoroughly, adding only enough remaining measured milk to make a thick spoonable mixture. Add the sultanas last.
Step 5
Cover and let rise at gentle room warmth, about 24–28°C, for approximately 20–40 minutes, until visibly puffed. Fry as soon as it has risen. Keep the total time from taking the rice off the heat through the end of frying below 2 hours; avoid a hot stove edge or prolonged warm holding.
Step 6
Heat the oil to about 170°C. Drop rounded spoonfuls into the oil in small batches, about 3–4 cm across, allowing room to expand. Fry for about 4–6 minutes, turning, until golden, light and fully cooked to 74°C in the centre. Drain, let the strongest heat subside briefly, dust with icing sugar and serve hot.
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