Cook rice in boiling water. Drain when just barely cooked. Finish cooking over a very low heat in a saucepan filled with hot milk. When rice has absorbed all the milk, turn off and let stand. Put the rice into a large bowl and add yeast and flour, enough to create a thick dough. Let the mixture stand for about two hours until risen.
Heat up the oil in the deep fryer or in the skillet. Flour your hands and roll the dough into apricot-sized balls. When well browned, take the doughnuts out of the deep fryer or skillet with a perforated spoon and put them on a tray covered with cooking paper in order to absorb the exceeding oil.
Finally, put the honey (or the granulated sugar) in a small pan on which you will roll the fried doughnuts. If you wish to, top with a bit of cinnamon powder.
For the success of the recipe, it is important to cook rice and milk over a very low heat in order not to burn it.
Recipe Notes
Contributor: Giuseppa Anna Perrone, 59
Place: Marsala, Italy
Personal Background:
She’s mother of 3 sons. She really love cooking and sharing with others her passion
Recipe’s Personal Background
How did you learn this recipe?
Mrs. Perrone has learned this recipe in her family, from her mother and grandmother.
Is there some memory/historical event connected to this recipe?
This meal is an alternative to potatoes doughnuts for the celebration of Saint Joseph Day, during the 19th of March. As for the “sfinci” (potato doughnuts), these kind of product has its own origins long time ago. It was prepared as a poor meal, but with the centuries it has been transformed in a very traditional and rich dish.
Personal reference to tradition transmitted by relatives (preparing together, sharing, eating together etc.)?
As all the traditional recipes, this meal involve all the members of the family to gather and prepare together. In the occasion of celebration, all the family usually gathers together to prepare and then share the result of the cooking.
Mediterranean Background
Any tradition this receipe is connected to? If yes, which one? Can you describe it?
This recipe has its own origins from the the “crispiddi” or “crespelle” (which are from Catania, on the eastern coast of Sicily)..
Any Festivity this recipe is connected to? If yes, which one? Can you describe it?
The “sfince”, prepared with rice or with wheat flour, are typical desserts of Saint Joseph’s Day, celebrated on the 19th of March.
Is your recipe connected to the territory you live in? Is it strictly linked to the specificity of the agricultural environment?
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Season (season this food is linked to)
Throughout the year
Ingredient
Nutritional Importance
Health Benefits
Rice
Made up of 8% proteins, 1% lipids and 91% carbohydrates.
It has a lot of potassium and a bit of sodium, it is ideal for people suffering from hypertension. It doesn’t contain any gluten so it is easy to eat for who suffer from celiac disease. It is easily digestible.
Whole cream cow’s milk
Made up of: 21% proteins, 51% lipids and 28% carbohydrates.
It is the main source of calcium, it contains B group vitamins.
Soft wheat flour
Contains 13% proteins, only 2% of lipids and 85% carbohydrates.
It gives the body a good and long-lasting energy supply
Powder yeast for sweets
Made up of 87% proteins, 6% lipids and 7% carbohydrates.
Contains essential amino acids, minerals and vitamins, they can be assimilated easily and they are very useful to our body. It has depurative function and it is useful in case you need to restore the intestinal bacterial flora.
Extra virgin olive oil
Made up 99% lipids, and minimally of vitamins, antioxidants and phytosterols.
Being a source of lipids, amino acids and important triglycerides that make up the lipid bilayer membrane, olive oil has multiple and important beneficial actions (also a mild laxative property).
Honey
99% carbohydrates.
High energy level.
Additional information
Is it suggested to eat this meal if you suffer from some disease? If yes, for which one?
It’s a dish with a large energy value, thus, those who are overweight should not abuse.
What is the primary base with which your food is prepared? Is this a derivative of oil or another base?
Extra virgin olive oil.
What nutrition related illnesses or deficiencies are common in your area? Are there holistic or nutrition based remedies connected to these aliments?
