Name: Rice fritters with vanilla cream
Prep time: 40 min
Cook time: 40 min
Total time: 80 min
Yield: 25
Ingredients: 500 ml milk (2 cups); 250 gm vialone nano rice; 30 gm unsalted butter, coarsely chopped; 1 vanilla bean, split, seeds scraped; Finely grated rind of 1 lemon; 140 gm plain flour; 100 gm caster sugar; 2 eggs, lightly beaten; ½ tsp bicarbonate of soda; 25 ml dark rum; For deep-frying: vegetable oil; Vanilla cream; 2 eggs, separated; 50 gm caster sugar; 150 gm mascarpone; Scraped seeds of ½ vanilla bean; Cinnamon sugar; 150 gm caster sugar; 1 tsp ground cinnamon

Rice fritters with vanilla cream

Australian Gourmet Traveller recipe for Rice fritters with vanilla cream

Serves 25

Prep

40M

Cook

40M

Total

1H 20M

“I’d like to make Stefano Manfredi’s wonderful sweet rice fritters with vanilla cream from Balla restaurant at Sydney’s Star. Would you ask him for the recipe please?”

Louise Lidgard, Sydney, NSW

To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.

Ingredients

500 ml milk (2 cups)

250 gm vialone nano rice

30 gm unsalted butter, coarsely chopped

1 vanilla bean, split, seeds scraped

Finely grated rind of 1 lemon

140 gm plain flour

100 gm caster sugar

2 eggs, lightly beaten

½ tsp bicarbonate of soda

25 ml dark rum

For deep-frying: vegetable oil

Vanilla cream

2 eggs, separated

50 gm caster sugar

150 gm mascarpone

Scraped seeds of ½ vanilla bean

Cinnamon sugar

150 gm caster sugar

1 tsp ground cinnamon

Method

Main

1.Bring milk, rice, butter, vanilla bean and seeds and lemon rind to the boil in a saucepan over medium heat, reduce heat to low and simmer, stirring occasionally, until rice is tender (20-25 minutes). Transfer to a bowl, cool to room temperature (30-45 minutes) and remove vanilla bean. Add flour, sugar, egg, bicarbonate of soda and rum, stir to combine and refrigerate until firm (4 hours).

2.Meanwhile, for vanilla cream, whisk eggwhite in an electric mixer until soft peaks form (1-2 minutes). Gradually add sugar in a continuous stream until incorporated, then whisk to firm, glossy peaks (3-4 minutes) and set aside. Whisk yolks in a bowl until pale (3-4 minutes), fold in eggwhite mixture with mascarpone and vanilla seeds and refrigerate until required.

3.For cinnamon sugar, combine ingredients in a bowl and set aside.

4.Heat vegetable oil in a large saucepan over medium heat to 180C. Deep-fry tablespoons of mixture in batches, turning occasionally, until golden and cooked through (3-5 minutes; be careful as hot oil will spit). Drain on absorbent paper, roll in cinnamon sugar and serve hot with vanilla cream.