Today another dessert of my childhood, sweet Sicilian rice crispelle: It is a typical dessert of the Carpenter, also spoken in other parts of Sicily and known as ' rice ' Donuts. In Messina, For example,, We make them long and thin but sprinkled just granulated sugar, While in Caroline get wet with a solution of honey dissolved in warm water. Traditional Sicilian sweets are another of the feast of Saint Joseph, which is celebrated on March 19. As also Sfinci SICILIANE SAINT JOSEPH, fried and stuffed with ricotta and ZEPPOLE NAPOLETANE SAINT JOSEPH, with custard and black cherry.
In my opinion it is also perfect as Carnival fritters (Indeed, have a look at all my RECIPES FOR CARNIVAL). The rice must be distinguishable within the dough, so be sure not to use a riso scotto, for charity. The orange peel is paramount, and you can enrich the pancakes with a little lemon zest, If you like.
The preparation is very simple, if you follow the procedure is almost impossible to make mistakes, just be careful as for frying: do not put too many crispelle in oil it otherwise it will cool, Cook over medium-low heat so they cook well inside and do not become crude out and overcooked on the outside. And now what are you waiting for? Eating these sweet Sicilian rice crispelle hands, then licking his fingers all sticky with honey, is one of the pleasures of life. I leave you suggesting you have a look at all my SICILIAN RECIPES, sweet and savory, and I wish you good day.
DOSES FOR ABOUT 20 crispelle RICE CAKES:
250 g of Arborio rice
250 ml whole milk
250 ml mineral water
a pinch of salt
a tablespoon of organic vanilla extract
70 grams of caster sugar
135 grams of flour 00
15 grams of fresh yeast
2 tablespoons milk to dissolve the yeast
cinnamon, to taste
the zest of three organic oranges
honey orange blossom, to taste
icing sugar, to taste
peanut oil for frying, to taste
To prepare the sweet Sicilian rice crispelle, put in a saucepan the milk and natural mineral water, bring to a boil, Salt lightly and pour in the rice. Cook over low heat until the rice has absorbed all the liquid (must remain al dente), then add a little cinnamon and the caster sugar. Spread in a baking pan and let it cool down for 15 minutes.
When the rice mixture is lukewarm, Add the orange zest, the flour, vanilla extract and yeast dissolved in 2 tablespoons of warm milk. Mix with care, cover with plastic wrap and let rise for 3 hours.
With hands slightly wet, take a tablespoon of the mixture from the leavened dough and obtain thin and 10 cm long cords.
Put in a large saucepan (I use a wok) peanut oil, lead to a temperature of 162 degrees and fry the rice cakes crispelle, turning them occasionally so they are evenly golden brown. Put the crispelle on absorbent paper to eliminate excess oil.
When rice cakes are ready crispelle, place them in a serving dish and sprinkle with powdered sugar.
Dilute the orange blossom honey with little warm water and pour it over the sweet rice crispelle. Sprinkle with more icing sugar and serve immediately. Bon appétit!
If you prefer, you can simply sprinkle the rice cakes with sugar crispelle, how to use it in the Messina.