RICE PUDDING FRITTERS

Ingredients

Rice Pudding, chilled (see below)

8 Cups unsweetened cornflakes

4 oz. all-purpose flour

4 large eggs, beaten

Vegetable oil for frying

Powdered sugar

Mexican Chocolate Crema, warmed (see recipe)

1 stick (about 3 inches) Ceylon cinnamon

1 1/2 Cups medium grain rice

15 oz. Supremo® Brand Mexican Sour Cream with V&V SUPREMO®

1 Cup granulated sugar

2 tsp. vanilla extract

3/4 Cup raisins

TO MAKE THE FRITTERS: Form rice pudding into balls, about .75 oz. each.
Add cornflakes to a food processor, working in batches if necessary, and blend for about 1 minute. Cornflakes should be finely ground.
Place flour on large plate, eggs in shallow bowl, and cornflakes on another large plate. Dredge balls well in flour. Dip each one in egg, then dredge well in cornflakes.
Deep fry fritters until golden brown all over.
Allow fritters to cool slightly on paper towels and dust with powdered sugar. Serve with warm Mexican Chocolate Crema on side.
TO MAKE THE RICE PUDDING FOR FRITTERS: Place a saucepan over high heat and bring 2 ½ cups water and cinnamon to a boil.
Add rice immediately once water begins to boil. Stir and reduce heat to low. Cover tightly.
Cook for 15 minutes.
Uncover and remove cinnamon sticks. Add all other ingredients to rice. Cook over low heat for 1 minute, stirring frequently. Remove from heat.
Place pudding in large shallow container and allow to cool at room temperature. Stir often to expedite cooling. Place pudding in refrigerator for at least 2 hours or overnight.