Chef's Recipes

Rice fritters with vanilla cream

Australian Gourmet Traveller recipe for Rice fritters with vanilla cream

By Stefano Manfredi
  • Serves 25
  • 40 mins preparation
  • 40 mins cooking plus chilling
Rice fritters with vanilla cream
Rice fritters with vanilla cream

"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.


  • 500 ml milk (2 cups)
  • 250 gm vialone nano rice
  • 30 gm unsalted butter, coarsely chopped
  • 1 vanilla bean, split, seeds scraped
  • 140 gm plain flour
  • 100 gm caster sugar
  • 2 eggs, lightly beaten
  • ½ tsp bicarbonate of soda
  • 25 ml dark rum
Vanilla cream
  • 2 eggs, separated
  • 50 gm caster sugar
  • 150 gm mascarpone
Cinnamon sugar
  • 150 gm caster sugar
  • 1 tsp ground cinnamon


  • 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.


This recipe is from the April 2012 issue of .

  • Author: Stefano Manfredi