
Rice Pudding Fritters
Ingredients
Rice Pudding for Fritters
Directions
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1
TO MAKE THE FRITTERS: Form rice pudding into balls, about .75 oz. each.
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2
Add cornflakes to a food processor, working in batches if necessary, and blend for about 1 minute. Cornflakes should be finely ground.
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3
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.
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4
Deep fry fritters until golden brown all over.
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5
Allow fritters to cool slightly on paper towels and dust with powdered sugar. Serve with warm Mexican Chocolate Crema on side.
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6
TO MAKE THE RICE PUDDING FOR FRITTERS: Place a saucepan over high heat and bring 2 ½ cups water and cinnamon to a boil.
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7
Add rice immediately once water begins to boil. Stir and reduce heat to low. Cover tightly.
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8
Cook for 15 minutes.
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9
Uncover and remove cinnamon sticks. Add all other ingredients to rice. Cook over low heat for 1 minute, stirring frequently. Remove from heat.
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10
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.
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