Today another dessert of my childhood, the crispelle di riso: 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, even if they are pretty much all year. 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 process is almost impossible to fail, 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? Eat these crispelle with hands, licking then her fingers sticky honey all due, is one of the pleasures of life!
Ingredients for about 20 crispelle:
- 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, just enough
- the zest of three organic oranges
- orange blossom honey, just enough
- icing sugar, just enough peanut oil for frying, just enough
Put in a saucepan the milk and 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’ of cinnamon and granulated sugar. Spread in a baking pan and let it cool down for 15 minutes.
When the mixture is lukewarm, Add the orange zest, the flour, vanilla extract and baking powder dissolved in 2 tablespoons 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 on the dough and make thin ties and long about 10 cm.
Put in a large saucepan (I use a wok) peanut oil, bring to a temperature of 162 degrees and fry the crispelle di riso, turning them occasionally so they are evenly golden brown. Place them on paper towels to remove excess oil.
When the crispelle di riso will be ready, place them in a serving dish and sprinkle with powdered sugar.
Dilute orange blossom honey with warm water and pour it over the crispelle. Sprinkle with more icing sugar and serve immediately. Bon appétit!
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