Fried Rice Cakes (Sicily)

Desserts

Ingredients

Pudding rice - 2 1/2 cups

Salt

Milk - 2 1/2 cups

Baking powder - 1 1/4 tsps

Pastry flour - 1 3/4 cups

Granulated sugar - 1/2 cup

Oil for frying

Confectioners sugar

Ground cinnamon

Bring a large pan of salted water to the boil, add the rice, stirring, and cook for 8 to 10 minutes, or until it is half cooked. Drain. Return the rice to the pan, add the milk and cook slowly, stirring from time to time, until the rice has absorbed all the milk. Turn it into a bowl, beat in the baking powder, cover and leave overnight.

The next day, mix in the flour and the sugar. With slightly greased hands break off portions of the rice mixture and shape into "cakes" about 3 inches long and 1 inch thick. Deep fry in plenty of oil, a few at a time, until lightly browned. Take from the pan with a perforated spoon and drain on paper towels. 

Dust the rice cakes with confectioners sugar sifted with a little ground cinnamon. Serve hot or cold