Recipe for Sweet Rice Fritters – from 'La cucina integrale', by Lietta and Paolo, with the kind permission of Panozzo Editore, Rimini tried, tested, and translated by Franita in the kitchen, for ThreeMonkeysOnline.

What you need:
a cup of brown rice
2 tablespoons of sieved brown flour
2 tablespoons of honey
2 eggs
½ litre of milk ( or bancha tea*)
grated lemon skin
sunflower oil

How you do it:
Simmer, very slowly, for about two hours, the rice in the milk (or bancha tea) with the grated lemon skin. When the milk dries up and the rice is soft, put it in a bowl with the eggs (after whisking them with the honey) and the flour. Mix thoroughly.In a frying pan put oil and when it is very hot, pour in spoons of the mix and fry. As soon as the pancakes become golden, transfer them on kitchen paper to eliminate the excess of oil.

* Bancha tea is a Japanese tea harvested after three years maturity: in this way, it does not contain theine, and it is suitable for nervous subjects and children, too. It consists of chopped tiny leaves and twigs, and it does not contain colouring agents. It has a tonic action on the intestine.