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Panizzi Passito di Toscana IGT

Rice “frittelle” (pancakes)

Cook the rice in the milk until the milk is entirely absorbed (about 15’) then let it cool.

Add the egg, orange zest, sugar, flour, baking powder and mix well. Heat the seed oil in a pan, use a teaspoon to make balls from and fry them a few at a time. Drain the frittelle and place them on a paper towel. Sprinkle them with sugar before serving.

Ingredients (4 people): 300 ml of milk, 80 g of rice, 1 egg, 80 g of sugar, 80 g of flour, 1 teaspoon of baking powder, grated orange zest, seed oil.