These Fritelle di Riso Italian Doughnuts are delicious. A classic Venetian treat usually made during the carnival period.
COOK the rice in the milk, stirring often to stop it sticking.
REMOVE from the heat when soft and add the citrus zest and tablespoon of sugar.
LEAVE to completely cool
ADD the rum, eggs, baking powder, salt and flour and combine thoroughly
LEAVE the mixture rest for several hours or overnight in the fridge before using.
DROP teaspoons of batter into hot oil, and fry, turning to cover all sides evenly until a deep brown. TRANSFER to paper towels to drain the oil
ROLL in sugar and serve while still warm, preferably