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Tuesday, June 30, 2009

Ingredients: 100 g of brown rice *,

100 g whole wheat flour *, 1 cup milk, 2

softened dried apricots,

60 g of sugar,

2 eggs,
1 packet of vanilla, cinnamon
,
1 / 2 lemon * untreated,
3 tablespoons brandy,
sugar,
seed oil,
salt.
Wash the rice and cook in salted water for 30 minutes (regular rice about 8 min) with lemon zest and a pinch of salt. Add the hot milk and cook for 15 minutes (regular rice maybe 5 minutes are enough), then made it cool. In a bowl mix the flour, sugar, cinnamon, chopped apricots *, liquor, egg yolks and lastly the egg whites until stiff, then add all the rice. With the mixture formed into balls and fry in hot oil. Serve the warm pancakes immediately, sprinkled with powdered sugar and cinnamon.
This is a recipe from a book (Cent'erbe, Nardini Editore) given by Anna and inspires me a lot ... Perhaps the ingredients integrals can be exchanged for those traditional type of fruit can be suitable for the season ... maybe too fresh. To cook rice, you should consider that there are two firings, the first rice alone and then together the milk, so care must be taken to bring the rice cooking with these two (usually for regular rice takes 10 ~ 13min).