Bring the milk to the
boil, add the rice and simmer 40 minutes on very low heat. Add the sugar
and allow the mixture to cool down and add the egg yolks, the flour,
the cinnamon and the nutmeg. Beat the egg whites until they are firm
and fluffy and fold them carefully into the rice mixture. Heat some
butter in a frying pan and make heaps of the batter, the size of a large
tablespoon. Fry on medium high heat until the top side is dry, turn
them around and fry until golden brown (approx. 1 minute). Take them
out of the pan, keep them warm and repeat the process until the batter
Bring the milk with
the cream and the saffron to the boil, add the rice and simmer for 20
minutes. Add the butter, egg yolks, pistachios, vanilla sugar and sugar.
Beat the egg whites until fluffy and add to the rice. Put this mixture
into an oven dish and bake 20 minutes in the oven at 180 degrees
This is a recipe from
the Anatolian region of Turkey.