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Rice croquettes with orange honey
Serves 6 Starters and mains
Ingredients
- 300g Riso Gallo carnaroli rice
- 1 litre milk
- 1⁄2 vanilla pod
- zest of 1 orange
- zest of 1 lemon
- pinch ground cinnamon
- 60g caster sugar
- 150g plain flour
- 1⁄2tsp baking powder
- sunflower oil, for deep-frying
For the honey coating
- 200g orange blossom honey
- zest and juice of 2 oranges
- zest and juice of 1 lemon
- icing sugar, for dusting
Method
Put the rice in a pan with the milk, vanilla pod, orange and lemon zest and ground cinnamon. Bring to the boil, then turn down the heat and continue cooking for about 16-18 minutes, until the milk has completely evaporated. Stir in
the sugar, then take off the heat and leave the mixture to rest in the fridge until completely cold. Sieve the flour and baking powder and fold into the rice, then put into the the sugar, then take off the heat and when cool, leave to rest in the fridge for another hour until cold.
Sieve the flour and baking powder together, then fold it into the rice and return to the fridge for a further 1 hour. Form the mixture into 3cm diameter balls. Set aside.
To make the honey coating, warm the honey very gently in a pan with the orange and lemon juice, just to loosen it up. Add the orange and lemon zest.
Put oil in a pan to a depth of 3cm (make sure it comes no higher than a third of the way up the pan) and heat it to 180C (if you don’t have a thermometer, drop a little flour into the oil; if it starts to sizzle then the oil is hot enough).
Deep-fry the rice balls until golden, lift out and drain on kitchen paper for a minute, then put them into the pan containing the honey. Shake the pan gently to coat them, then lift them out
on to a plate. Dust with icing sugar before serving.
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