Great British Chefs asks for your consent to use your personal data to:
Personalised ads and content, ad and content measurement, audience insights and product development devices
Store and/or access information on a device
Your personal data will be processed and information from your device (cookies, unique identifiers and other device data) may be stored by, accessed by and shared with third-party vendors, or used specifically by this site or app.
You can withdraw your consent at any time by using 'Cookie Settings' button at the bottom of the page.
In a heavy-based pan, bring the water, milk and sugar to to boil. Add the rice and cook like a risotto, stirring with a wooden spoon for about 30 minutes, or until the rice is cooked through. Put the rice in a bowl and let it cool completely
2
Dissolve the yeast in a couple spoonfuls of lukewarm milk, add this liquid to the rice, along with the flour, orange zest and a good pinch of cinnamon
3
Cover with cling film (or wrap with a kitchen towel, like my mother does) and let it rise for 1 hour or until it doubles in size
4
Preheat the sunflower oil to 180°C in a heavy-based saucepan or deep-fryer
5
Place the rice onto a work surface and use a wet knife to form it into a 1cm thick rectangle. Cut out batons, about 1cm thick, and let them fall directly into the hot oil. Fry until golden, then drain on kitchen paper
6
Heat the honey in a small pan. Place the rice fritters on the serving plate and drizzle over the warm honey
Having previously worked in tourism, Antonella la Macchia decided to turn her passion for food into her career, and is now a food blogger, personal chef and cooking teacher based in Tuscany.