Ingredients for 4 people: 300 g (1.6 cups) rice, 6 dl (2 and ½ cups) milk, 20 g brewer’s yeast, abundant oil to fry, fresh peel of 2 biological oranges, icing sugar to decorate, 1 pinch of cinnamon and salt. A lot of honey to serve.
I recommend to serve these rice Crispelle with a white Moscato from Pantelleria or Zibibbo wine.
Pour the rice in a pan adding 5 dl (2 cups) of milk and 5 dl (2 cups) of water. Put a pinch of salt and cinnamon and boil for 20-25 minutes over moderately low heat until the rice will absorb almost all liquids. When cooked lay on an oven dish, let stand and cool down.
Set it out over a big terrine and add the yeast previously melt in 1 dl (½ cup) of milk. Mix and add the grated oranges peel (if you prefer you can choose among oranges, lemon or tangerine peel). Mix carefully, especially the yeast. Cover with a dishcloth and let stand in a warm place for one hour.
Form 6-7 cm long sticks with the rice mixture and fry in steaming oil (180° C will be just fine). Cook until golden brown and lay over kitchen paper until the oil will dry a bit.
Serve superhot and sprinkle with a lot of icing sugar. Pour generously honey all over them.
You can serve room temperature even after many hours from the preparation, but in this case the taste gets affected and absolutely you better not use any honey, or even the consistency will be ruined.
(In the rice mixture, the moment it got mixed in, I added a couple of tablespoons of bitter orange marmalade homemade and in a second version I used lemon marmalade. The result was incredibly tasty, so I think that would be really worth it to try and deepen this interesting variation.)