Procedure:

In a saucepan, boil the milk with a pinch of salt, pour in the rice and when the rice has absorbed part of the milk, add the butter and, shortly after, sugar.

Cook until the rice has absorbed all the milk, then let it cool at this point, add the egg yolks, flour, dessert wine, baking soda and mix well. In a bowl, whisk the egg whites, pour in the mixture and mix well.

Then prepare the dough into balls, roll them in flour and cook in a preheated pan with oil. Remove them with a perforated paddle, put them on a plate and sprinkle the surface with sugar.

Tuscan frittelle are ready to serve.