Recipe: Sweet rice and pistachio donuts with Chios mastic

Rice and pistachio donuts 4

RECIPE: Sweet rice and pistachio donuts with Chios mastic

This is a variation on the classic Indian donut recipe and makes a delicious Sunday dessert.

Rice and pistachio donuts 4Serves: 4
Preparation time: 20 minutes
Cooking time: 15 minutes

Ingredients:
100g European Japonica Rice
100g Milk powder
70g Powdered (icing) sugar
30g Ground pistachios + extra for garnish
½ tsp Cinnamon
30g Rice flour
1 Egg, beaten
10g Baking Powder
For the syrup:
600ml Water
750g Sugar
20ml Chios Mastic (available from Amazon, other online retailers, and international food shops

Method:
Place the rice in a pan of water, bring to the boil, and cook over a high heat until soft.
While the rice is cooking stir the water, sugar, and Chios Mastic together in a pan over a low heat. Cook until dissolved and the syrup is sticky, not runny but also not too thick. You want to be able to dip your doughnuts in it. Turn off the heat and put aside.
Remove the rice from the heat once cooked, drain any remaining water and then mash the rice.
Stir into the rice the sugar, milk powder, baking powder, the beaten egg, pistachios and cinnamon.
Form small balls of the rice mixture.
Pour oil into a hat pan and add the rice donuts.
Fry for 5-7 minutes on each side until golden.
Dip them in the sugary Chios Mastic syrup. If this has slightly set, then heat gently until soft again.
Serve with ground pistachios.

Rice and pistachio donuts 4

ABOUT EUROPEAN RICE
European Rice is high quality rice grown in Greece since the 1950s and other European countries. There are two varieties: Indica Rice (long rain) and Japonica Rice (medium grain). European Rice has a high nutritional value, being rich in B vitamins, such as Niacin, Thiamine, Riboflavin and Selenium. The EU is both self-sufficient and a net exporter of Japonica rice. All European rice complies with the Integrated Quality Management System for the Agricultural Production of Rice, which is based on good agricultural practices which respect the environment, protect the producer-grower’s health and offer a healthy and safe product for consumers. For more information see: https://www.europeanrice.eu/

 

Disclaimer: Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the European Research Executive Agency (REA). Neither the European Union nor the granting authority can be held responsible for them.

Rice and pistachio donuts 4

Rice and Pistachio Donuts

Ingredients
  

  • Ingredients:
  • 100 g European Japonica Rice
  • 100 g Milk powder
  • 70 g Powdered icing sugar
  • 30 g Ground pistachios + extra for garnish
  • ½ tsp Cinnamon
  • 30 g Rice flour
  • 1 Egg beaten
  • 10 g Baking Powder
  • For the syrup:
  • 600 ml Water
  • 750 g Sugar
  • 20 ml Chios Mastic (available from Amazon other online retailers, and international food shops

Instructions
 

  • Method:
  • Place the rice in a pan of water, bring to the boil, and cook over a high heat until soft.
  • While the rice is cooking stir the water, sugar, and Chios Mastic together in a pan over a low heat. Cook until dissolved and the syrup is sticky, not runny but also not too thick. You want to be able to dip your doughnuts in it. Turn off the heat and put aside.
  • Remove the rice from the heat once cooked, drain any remaining water and then mash the rice.
  • Stir into the rice the sugar, milk powder, baking powder, the beaten egg, pistachios and cinnamon.
  • Form small balls of the rice mixture.
  • Pour oil into a hat pan and add the rice donuts.
  • Fry for 5-7 minutes on each side until golden.
  • Dip them in the sugary Chios Mastic syrup. If this has slightly set, then heat gently until soft again.
  • Serve with ground pistachios.
Keyword christmas treat, dessert, snack

 

Emma

Emma

Hello!

I am Emma and with my husband Mark write Foodie Explorers, which is a food and travel website.

I am a member of the Guild of Food Writers and British Guild of Travel Writers.

We have a wide range of judging experience covering products, hotels and have judged, for example, for Great Taste Awards and Scottish Baker of the Year.

Along the way Mark gained WSET Level 2 in Wine and I have WSET Level 2 in Spirits as well as picking up an award with The Scotsman Food and Drink Awards.    

Usually I can be found sleeping beside a cat.

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