Bombones de arroz

Bombones de arroz

Rice fritters

By
From
The Complete Asian Cookbook
Makes
24
Photographer
Alan Benson

Ingredients

Quantity Ingredient
165g short-grain rice
2 large eggs, lightly beaten
110g caster sugar
1/2 teaspoon natural vanilla extract
1/2 teaspoon nutmeg, freshly grated
110g plain flour
3 teaspoons baking powder
oil, for deep-frying
icing sugar, for sprinkling

Method

  1. Put the rice and 375 ml water in a saucepan over medium heat and bring to the boil. Reduce the heat to low and simmer for 20 minutes, or until the water has been absorbed. Remove from the heat and allow to cool.
  2. In a large bowl, mix together the rice, egg, sugar, vanilla and nutmeg.
  3. Sift together the flour and baking powder in a separate bowl and stir into the rice mixture until thoroughly combined.
  4. Heat the oil in a large heavy-based frying pan over medium heat. Drop 1 tablespoon of the mixture into the hot oil at a time and deep-fry, in batches, turning often, until golden brown and nicely puffed. Remove with a slotted spoon and drain on paper towel. Sprinkle with the icing sugar and serve warm.

Note

  • You can use leftover rice to make these fritters — use 2 cups cooked rice.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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