Pawaru-Grahmata

№ 34VIII. nodaļa

Rīšu karaša

Rice fritters with saffron and rose water

  • Serves 4–6 (about 20 fritters)
  • about 1¾ hours, including cooling
  • Melnraksts · vēl nav izmēģināts

1796Rihschu karrascha.

Modernizētslpp. 336–337 · PDF 350–351
4 porcijas

The book gives about 1 mārciņa of rice (420 g) and, for the baked version, ¾ mārciņa of butter (315 g), 12 yolks and 3 or 4 handfuls of breadcrumbs; everything else is to taste. We've used half the rice.

Method

4 soļi
  1. Rinse the rice, put it in a heavy pan with the milk and salt and bring to a simmer. Cook over very low heat for 25–30 minutes, stirring often, until it is a thick porridge but the grains are still whole. Spread it on a tray and leave to cool completely, about 1 hour.
  2. In a bowl, beat the butter, soaked bread, rusks, saffron with its water, sugar, cinnamon and eggs together well. Mix this into the cold rice.
  3. Heat 2 tbsp clarified butter in a large frying pan over medium heat. Drop in heaped tablespoons of the mixture, flatten them to about 1 cm and fry for 3–4 minutes on each side, until golden. Add more butter as needed and keep the fritters warm in a 100 °C oven while you fry the rest.
  4. Pile them on a dish and sprinkle with sugar.

Notes

What the book says vs. what we added

the book cooks about a mārciņa of rice in fresh milk into a thick porridge, not so soft that the grains break. It beats washed butter, white bread soaked in rose water, 2 crushed rusks, a little saffron, sugar, cinnamon and eggs together, mixes them into the cooled rice, and fries spoonfuls in melted butter "like pancakes", large or small, sprinkled with sugar. The salt, the amounts and the times are ours.

The second version ("Uz citu vīzi")

the book also bakes the rice as a cake. For 200 g rice cooked as above, beat 150 g soft butter with 6 egg yolks, ½ tsp cinnamon and the grated zest of 1 lemon; mix in 60–80 g fresh white breadcrumbs (the book's 3 or 4 handfuls, halved) and the cold rice; whisk the 6 whites stiff and fold them in last. Bake in a 24 cm pastry case or a buttered 1.5–2 l mould at 180 °C (160 °C fan) for 40–50 minutes, until risen and golden. The book names no sugar for this version; we would add 60–80 g.

Rose water varies in strength. Ordinary Middle Eastern rose water is mild; if yours is a concentrated "rose essence", use only a few drops.

Frying fat

the book fries in melted butter. Clarified butter or ghee doesn't burn at frying heat the way whole butter does.

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