Messina rice sfinci are typical Sicilian rice fritters made during the Carnival period but often prepared for St. Joseph’s Day.
They are made with rice cooked in milk, fried, and then coated in sugar. A kind of sweet arancino. Very few ingredients to create these little delights. They are delicious sweets with a flavor and aroma of orange and cinnamon.
In Catania, however, they are called rice crispelle and are served with honey. There are many variations of this same recipe, with numerous versions depending on the region or family.
You might also be interested in these recipes:
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 6 Hours
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Boiling, Frying
- Cuisine: Italian
- Seasonality: Carnival, St. Joseph's Day
- Energy 666.02 (Kcal)
- Carbohydrates 43.88 (g) of which sugars 12.10 (g)
- Proteins 5.75 (g)
- Fat 52.98 (g) of which saturated 8.60 (g)of which unsaturated 42.64 (g)
- Fibers 0.98 (g)
- Sodium 79.48 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
INGREDIENTS FOR MESSINA RICE SFINCI
- 1 1/2 cups Carnaroli rice
- 1 pinch salt
- 3 1/4 cups milk
- 3/4 cup all-purpose flour
- 4 tbsps sugar
- 1 1/2 tsp baking powder
- 1 orange zest (grated)
- to taste ground cinnamon
- as needed vegetable oil (for frying)
Tools
- 1 Pan
PREPARATION OF MESSINA RICE SFINCI
Cook the rice in the milk with a pinch of salt. Cook over low heat until the milk is completely absorbed and the rice is cooked.
Let it cool slightly, add the flour with the baking powder, the sugar, the orange zest, and the cinnamon. Mix everything well and let the mixture cool.
With wet hands, form many sticks, pass them in flour, and then fry the sfinci in hot oil (around 330°F) until golden. They should fry gently so as not to darken too quickly.
Once golden, drain them and place on paper towels to remove all excess oil. After a few minutes, roll them in granulated sugar.
Adriana’s Advice
In my opinion, the sfinci are best enjoyed warm. The amount of cinnamon and orange can vary according to your tastes and which aroma and flavor you want to prevail.
