Royal® Rice Pudding Fritters with Rhubarb and Strawberry Jam
1 hour 25 mins
Contemporary Fusion
Serves: 22
Ingredients
750 ml milk (3 cups)
1 cup Authentic Royal® dry Basmati rice (1 cup)
1/4 cup butter, diced
1 vanilla bean, split, seeds scraped
1 piece of thinly peeled lemon rind
1/2 cup caster sugar
1/2 cup plain flour
1 egg, lightly beaten
1 tbsp golden rum
1 tsp baking powder
Vegetable oil, for deep-frying
Pure icing sugar, for dusting
Rhubarb and winter strawberry jam
1 2/3 cups rhubarb, trimmed & chopped
1 cup strawberries, hulled, halved
1 1/2 cups white sugar
Juice of 1/2 lemon
Preparation
- Combine milk, rice, butter, vanilla bean and seeds and lemon rind in a saucepan over medium heat and bring to the boil.
- Reduce heat to low and simmer, stirring occasionally, until rice is tender (20-25 minutes).
- Transfer to a bowl, cool to room temperature (30-45 minutes) and discard vanilla bean.
- Add sugar, flour, egg, rum, and baking powder, stir to combine and refrigerate until firm (4-6 hours; if the mixture feels a little too wet add 1 tbsp of plain flour until it comes together).
- For rhubarb and strawberry jam, place rhubarb, strawberries and 50ml water in a saucepan over medium heat and cook partially covered, stirring frequently, until rhubarb is tender (12-15 minutes).
- Add sugar and lemon juice and cook until mixture reaches setting point (15-20 minutes; see cook’s notes p177).
- Set aside to cool.
- Heat oil to 180C in a deep-fryer or deep saucepan.
- Deep-fry heaped tablespoonfuls of batter in batches until golden (2-3 minutes; be careful, hot oil will spit).
- Dust with icing sugar and serve with rhubarb and strawberry jam.
