If there’s a dessert that smells of celebration and Sicilian tradition, it’s definitely Rice Crispelle, Catanese recipe.
Born in the 16th century within the walls of the Benedictine Monastery of Catania, these delights are the undisputed queens of Father’s Day (St. Joseph).
Crispy on the outside, soft and scented with orange and cinnamon inside, the crispelle are served hot, “drowned” in bee honey. In this recipe I reveal all the secrets to obtain perfect zeppole: from the trick for cooking the rice in milk to the right dough consistency. Ready to fry and make all the dads (and not only) happy? Then let’s go right below the photo to discover how to prepare Rice Crispelle, Catanese recipe, but first take a look below at other sweet recipes to try 😉
See you soon with the next recipe, Ana Amalia!
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Frying, Stovetop
- Cuisine: Italian
- Seasonality: All seasons, Father's Day
Ingredients for rice crispelle, Catanese recipe
- 1 1/2 cups rice
- 1 1/3 cups all-purpose flour (00)
- 5 tbsp potato starch
- 3 cups milk
- 1/3 cup granulated sugar
- 1/2 packet baking powder (for cakes)
- to taste orange zest (grated)
- 1 pinch salt
- 1 tsp ground cinnamon
- 2 tbsp honey
Tools
- 1 Pot
- 1 Thermometer
Preparation Rice Crispelle – Catanese recipe
Cooking the rice (The secret): In a large pot, pour the milk, the pinch of salt and the rice. Bring to a boil and then lower the heat to the minimum. Let it cook, stirring often, until the rice has absorbed all the milk and becomes almost “broken down” and creamy.
If you see that the milk has run out but the rice is still firm, add a ladle of hot water.
Cooling: Transfer the rice onto a large tray, spread it well with a fork and let it cool completely.
This is a fundamental step: if the dough is warm, the flour will form lumps.
The dough: Once cool, put the rice in a bowl and add the sugar, the grated orange zest and the cinnamon.
Add the sifted flour together with the potato starch and the baking powder. Mix carefully until you obtain a homogeneous, compact mixture.
Rest: Cover the bowl and let the dough rest for at least 30-60 minutes. This will allow the starches to stabilize and will improve the frying.
Shaping: Move to a lightly floured work surface. Take a bit of dough and, with damp hands (or lightly floured), form cylinders about 2-2.5 inches long and as thick as a pinky finger.
Tip: Don’t make them too large, because they expand a lot during cooking!
Frying: Heat plenty of vegetable oil in a deep skillet (the ideal temperature is 338°F). Immerse a few pieces at a time.
Use a fork to turn them continuously until they are evenly golden and crunchy.
Topping (The final touch): Drain the crispelle on absorbent paper. While they are still hot, warm the honey in a small saucepan with a tablespoon of water or orange juice until it becomes fluid.
Arrange the crispelle on a serving plate, pour the hot honey over them and finish with a generous dusting of powdered sugar mixed with cinnamon.
Storage, tips and variations for Rice Crispelle
Rice crispelle keep for 2 days in an airtight container in the refrigerator
You can add 50 g of raisins soaked in the dough: it isn’t the “minimalist” version of the nuns, but many in Catania love them this way!
I recommend using a food thermometer: the oil should be around 338-347°F. If it is too cool they become greasy, if it is too hot they remain raw inside.
(FAQ) Frequently Asked Questions
Why are my crispelle hard?
Probably the rice was not cooked enough or too much flour was added. The rice must absorb all the milk and become almost like a cream.
Can I use Basmati rice?
No, you need a common short-grain rice (Originario) that releases a lot of starch.
How do I warm the honey?
Put it in a small saucepan with a tablespoon of water and the orange zest, heat until it becomes fluid and then drizzle it over the freshly fried crispelle.
