Rice Pudding Balls aka Rice Pudding Fritters aka Sweet Risotto Fritters
Prep time: 
Cook time: 
Total time: 
Yield: about 6 servings
Adapted from Food&Wine
  • Full recipe for the Sweet (white chocolate) Risotto above, minus the melted white chocolate and toppings *
  • 1 plump vanilla bean, split and scraped
  • 1 large egg, lightly beaten
  • 7 tablespoons all-purpose flour
  • ½ teaspoon baking powder
  • small pinch of table salt
  • 2 large egg whites, room temperature
  • Peanut oil, for frying
Strawberry Compote Dip
  • ¼ cup granulated sugar
  • 1½ cups quartered strawberries (halved if small), divided
  • ½ cup water
  • 1 teaspoon orange liqueur and/or orange zest (optional)
  1. Make the Creamy Sweet Risotto recipe, above, but Omit the melted white chocolate, pistachios. When all the milk is absorbed and the rice slightly al dente, stir in the vanilla beans scrapings (place the empty, scraped pod in a canister with sugar for vanilla sugar!) transfer to a bowl and let cool,
  2. When cool, stir in the beaten egg, then stir in the flour and baking powder.
  3. In a medium bowl, beat the egg whites until stiff peaks form. Stir half of the beaten egg whites into the risotto, then fold in the rest.
  4. In a large, heavy saucepan, heat 2 inches of peanut oil to 350 degrees F. Position a wire rack on a baking sheet and cover the rack with paper towels. Scoop rounded tablespoons of the rice into the hot oil without crowding and fry until golden brown all over, about 4 minutes. Using a slotted spoon, transfer the fritter balls to the rack to drain.
  5. Repeat to make the remaining fritter balls. Sprinkle the fritter balls with confectioners' sugar and serve warm, with the strawberry compote and warm chocolate sauce or ganache.
Strawberry Compote Dip
  1. Heat 1 cup quartered strawberries, sugar and water in medium saucepan over medium-high heat then bring to a boil. Lower heat and simmer for about 15 minutes, then remove from heat. .Give it a whirl in the food processor, blender or break it down with a stick blender until smooth.
  2. Stir in orange liqueur and/or zest, if using and let cool. Stir in remaining ½ cup quartered strawberries. Chill or serve at room temperature.
*OK, I did not try these fritters with the melted white chocolate, but I can't see why not it wouldn't work. If you do try it, drop me a line and let me know! Also, you can flavor the rice pudding/risotto batter any way you want, like with the citrus zest of your choice (lime, lemon, orange), or bits of dried fruit or nuts, or spices like cinnamon or nutmeg, or try dark chocolate if you want to try it with chocolate.
Recipe by parsley sage sweet at https://www.parsleysagesweet.com/2010/03/14/fun-with-risotto-the-sweet-and-the-savory/