Rice Fritters with Vanilla Cream
- 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.
2012 Giesen 'The Brothers' Late Harvest Sauvignon Blanc