Instructions

Cook the Rice

In a saucepan, bring the milk to a boil with a pinch of salt.

Add the rice and cook until it absorbs most of the milk.

Stir in the butter and sugar, and continue cooking until the mixture is thick and creamy.

Cool and Prepare the Batter

Let the rice mixture cool completely.

Add the egg yolks, flour, dessert wine, and baking soda, mixing well.

Incorporate Egg Whites

Whisk the egg whites until stiff peaks form.

Gently fold them into the rice mixture.

Shape and Fry

Heat oil in a deep pan.

Shape the mixture into small balls and lightly coat them in flour.

Fry until golden brown on all sides.

Serve

Remove with a slotted spoon and drain on paper towels.

Sprinkle with sugar while still warm.

Serve fresh, ideally with a glass of dessert wine.