* 300gr rice
* 1 l. milk
* 150gr sugar
* 1 cinnamon stick
* 1/2 glass of cognac
* 250gr flour
* 1/2 l. Borges Extra Virgin Olive Oil
* 250gr icing sugar
* 1 egg
* Orange skin, grated
Step by StepBoil the rice with milk, a pinch of salt and cinnamon for approx. 20 minutes. Remove the pan from the cooker and add the egg, sugar, orange skin and cognac. Whisk thoroughly. When the mixture is cold, shape the fritters using a spoon. Coat them with flour and deep fry in olive oil. Place a sheet of absorbing paper on a plate and arrange the fritters on top. Dust with icing sugar and serve.
Leave to stand for 5 minutes before serving. Catalan people usually have this dish for Lent.
It may be shaped with a pudding mould and placed in the centre of the dish.
Use a mould to shape the rice and place four portions on a dish together with some mushroom caps and…