Rice Fritters with Vanilla Cream

11:30 am on 6 May 2013


  • 500ml milk
  • 250gm bomba rice
  • 30 gm unsalted butter, coarsely chopped
  • 1 vanilla bean, seeds scraped
  • 1 lemon, zested
  • 140gm plain flour
  • 100 gm caster sugar
  • 2 eggs, lightly beaten
  • ½ tsp baking soda
  • 25 ml dark rum


In a saucepan, bring the milk, rice, butter, vanilla and zest to the boil.

Reduce the heat to low, and simmer, stirring occasionally until rice is tender (20-25 minutes).

Transfer to a bowl, cool to room temperature.

Add the flour, sugar, egg, baking soda and rum. Stir to combine and refrigerate until firm (at least 4 hours).

Deep fry tablespoons of the mixture in 180°C oil, roll through cinnamon sugar (150gm caster sugar to 1tsp ground cinnamon).

Serve with Vanilla Cream.

Wine Match

Dessert Wine
2012 Giesen 'The Brothers' Late Harvest Sauvignon Blanc


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