Rice Chiacchiere

Rice Chiacchiere are a delightful twist on the traditional chiacchiere, a sweet treat typical of the Carnival period. Here is the recipe with a unique Italian twist:

Ingredients

• 300 grams of flour
• 100 grams of Carnaroli or Arborio rice
• 50 grams of sugar
• 50 grams of butter
• 2 eggs
• 1 pinch of salt
• Grated zest of 1 untreated lemon
• 50 ml of sweet Italian liqueur (for example, Vinsanto or Strega)
• Oil for frying (seed or olive, according to preference)
• Icing sugar for garnish

Preparation

1. Cook the rice in slightly salted water following the instructions on the package, then drain it and let it cool.
2. In a large bowl, mix the flour, sugar, and pinch of salt.
3. Add the melted butter, eggs, and grated lemon zest to the flour mixture and start to knead.
4. Once the eggs and butter are absorbed, incorporate the cooled cooked rice and knead until you have a uniform mixture.
5. Pour in the chosen liqueur and knead again until the dough is smooth and can be rolled out.
6. Roll out the dough on a lightly floured surface until it is about 2-3 mm thick.
7. Cut the rolled-out dough into rectangles or strips and make small incisions in the center, for the classic chiacchiere shape.
8. Heat plenty of oil in a deep pan and, once the ideal temperature is reached (about 170-180°C), fry the rice chiacchiere until they are golden and crispy.
9. Drain them on paper towels to remove excess oil.
10. Dust the rice chiacchiere with icing sugar before serving.

Curiosity

Chiacchiere, also known with numerous other names depending on the Italian region (such as frappe or bugie), are a Carnival sweet beloved throughout Italy. This rice version stands out for its particular texture given by the rice grains, which add crunchiness to the sweet. Their name “chiacchiere” comes from the typical crunchy sound they make when eaten.