|Milk||2 Cup (32 tbs)|
|Arborio rice/Other short grain rice||1⁄2 Cup (8 tbs)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Lemon zest||1 , grated|
|Eggs||3 , separated (At Room Temperature)|
|All purpose flour||6 Tablespoon|
|Oil||2 Cup (32 tbs) (For Frying)|
|Powdered sugar||1 Tablespoon|
Bring milk to a boil in a medium saucepan.
Add rice and cook uncovered over medium heat 10 minutes.
Stir in butter, granulated sugar and lemon zest.
Cook 15 to 20 minutes longer, stirring mixture several times.
When rice is done, all milk should be absorbed.
Place rice mixture in a bowl to cool slightly.
When rice is warm, add egg yolks, flour and rum; mix well.
Beat egg whites and salt in a medium bowl until stiff.
Fold beaten whites into rice mixture.
Pour oil 2 inches deep in a large saucepan or deep-fryer.
Heat oil to 375F (190C) or until a 1-inch cube of bread turns golden brown almost immediately.
Drop batter a few tablespoonfuls at a time into hot oil.
When golden on both sides, remove from oil with a slotted spoon.
Drain on paper towels.
Arrange drained fritters on a platter.
Sprinkle with powdered sugar.