Saturday, July 20 2024

Sicilian rice crispelle (or Crispeddi) are thin sticks of rice cooked in milk, scented with orange zest and cinnamon, which are first Fried and then sprinkled with Honey.

Truly delicious treats that will conquer your palate forcing you to lick your fingers!




Makes about 20/25 crispelle


  • 1 cup Arborio or Carnaroli rice
  • 2 cups milk
  • 1/4 cup sugar
  • 1 tsp of vanilla extrat
  • Zest of 1 orange
  • Pinch of salt
  • 1/3 cup all-purpose flour
  • 1 egg
  • 1 teaspoon baking powder
  • Vegetable oil for frying
  • Powdered sugar for dusting
  • Honey (optional)


Cook the rice:
In a saucepan, bring the milk with the vanilla extract and orange zest to a boil.

Add the rice and a pinch of salt.

Cook over low heat, stirring often, until the rice absorbs all the milk and becomes very soft and creamy. This will take about 20 to 25 minutes.

Add the sugar and mix well.

Allow the mixture to cool completely.

Preparing the dough:

Once the rice is completely cooled, add the egg, flour and baking powder. Mix until the mixture is smooth.

Form Crispelle:

Take small amounts of dough and shape them into balls or sticks, depending on preference.


In a deep frying pan, heat vegetable oil thoroughly to about 340-360°F (170-180°C).

Fry the fritters, a few at a time, until golden brown and crisp on all sides.

Drain on paper towels to remove excess oil.

Dust the Crispelle with powdered sugar.

If desired, drizzle a little honey over the surface.

Sicilian rice fritters should be enjoyed hot, perhaps with a good coffee or cup of tea. Enjoy!

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