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IACP Take 5! Recipe Contest Winner - Christine Quigley
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| 1 cup uncooked rice |
| 3 cups milk |
| 1 cup granulated sugar |
| Grated zest of two lemons |
| 1/4 teaspoon salt |
| 3 eggs, separated |
| Vegetable oil |
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| Combine rice, milk and sugar in a 2- to 3-quart saucepan. Heat to boiling; stir once or twice. Reduce heat; cover and simmer until milk is absorbed, 15 to 20 minutes. |
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| Spread rice on baking sheet and refrigerate 15 minutes. In large bowl, combine chilled rice, grated lemon zest, salt and 3 egg yolks. In separate bowl, lightly whip egg whites until soft peaks form and fold into rice mixture. |
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| Heat oil in skillet until hot. Drop batter by tablespoons into oil and fry until golden brown on all sides, about 3 minutes. Drain on paper towels. Serve hot. |
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