Malibu Rice Doughnuts
This little doughnut (though not really a doughnut) is a mix of a few recent baking treats I have played with. I basically took elements of some recipes I have trialed to make a unique, quirky and tasty sweet treat.
Not a fluffy usual doughnut you would eat, more a fritter, though fried and round like a doughnut with a little special something in the middle.
I wanted to take the texture of creamed rice and turn this into a doughnut backed full of a flavour infusion.
Therefore I decided to make a doughnut with rice and infuse the summer time pina-colada flavours such as coconut, rum, a little citrus and of course a big pineapple hit (or surprise in this case).
Thus introducing my Malibu (Pineapple surprise) Rice Doughnuts!
- 550g milk
- 250g rice (arborio or sushi rice)
- 30g butter
- 1 tsn vanilla essence
- 1 lemon
- 140g plain flour
- 110g sugar, plus 130g extra
- 2 eggs
- ½ tsn bicarbonate of soda
- 4 tsn rum essence
- 1 tsn coconut essence
- 140g can pineapple pieces
- Oil for frying
- Bring the milk, rice, butter, vanilla essence and the zest of the lemon to the boil in a saucepan.
- Stir the mix over a medium heat until the mix boils.
- Turn the heat to low and simmer, covered for 15 minutes or until most of the liquid is absorbed. Stir occassionaly.
- Remove off the heat and set aside covered for 10 minutes.
- Now place the cooked mix in a bowl and set aside to completely cool.
- Add the flour, sugar, egg, soda, rum and coconut essence to the rice mix and stir to combine.
- Place in the fridge for 3 hours to completely set.
- Once the mix is set, with wet hands roll the mix into 30g balls, poke a hole in the middle of the ball and place a piece of pineapple in the middle.
- Push the sides of the ball in the hole to seal the pineapple in and roll again with your hands to ensure a ball shape. Repeat with the whole mix. No pineapple should be showing or gaps.
- Heat the oil in a large saucepan to 160c degrees.
- Place the balls (no more than 6 at a time) in the oil and fry in batches for 3 minutes or until the balls are golden.
- Place the cooked balls onto absorbent paper towel on a plate.
- place the extra 130g sugar in a bowl and roll the balls to cover the doughnuts completely.
- The pineapple piece should not be any bigger than a 5-cent piece.
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