Serves 6 : 400 g long-grain rice 50g difarina, 400 ml coconut milk, a tablespoon of baking powder, 3 tablespoons sugar, 3 eggs, olive oil, sale.Per the sauce: 250 g yogurt , coconut 100g, 70g sugar veloII givsto.Un sweet white wine with good acidity. Preparation: Wash the rice, drain and transfer it into a bowl, cover it with wire with water and let stand overnight. Dissolve yeast in 4 tablespoons of warm water and a tablespoon of sugar and let stand for 10 minutes. Drain the rice well, then frullatelo in a blender along with the coconut milk and farina.Aggiungete puree to the yeast and let stand for 6 hours this mixture, covered, in a caldo.Sbattete eggs with half a teaspoon of salt and remaining sugar, then stir in the whole of the batter riso.Prelevatene a ladle and pour it into a non-stick pan you've proceeded to anoint with oil, and cook for 3 minutes abundant (covered over low heat). Follow the same procedure until you have used up all the batter. Finally, prepare the sauce: In a bowl, mix together the yogurt with the coconut and sugar. Serve the fritters warm with the sauce of yoghurt and coconut. (To make coconut milk, let stand for 15 minutes 150 g of coconut pulp in 400 ml of fresh milk, then strain it). Cooking time: 80?
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