Bomba di riso

Instructions

1. Cook the rice in the milk with the sugar, lemon zest, vanilla and a pinch of salt, over low heat and covered, for 25 minutes, stirring often, until you have a thick porridge.
2. Remove from the heat, take out the vanilla and zest, then let the mixture cool completely on a tray.
3. Make the custard: heat the milk, then whisk the yolks with the sugar and cornflour, pour the hot milk over them, return to the pan and thicken for 2 minutes over medium heat, stirring constantly.
4. Let the custard cool, then mix in the pieces of dark chocolate.
5. Shape the cold rice into balls about 5 cm across, hollow out the centre with your thumb and fill with a spoonful of chocolate custard, then close into a smooth ball.
6. Dip each ball in beaten eggs, then roll it carefully in breadcrumbs.
7. Heat the oil to 170 °C and fry the bombas for 3 to 4 minutes, turning them, until a nice golden colour.
8. Drain on kitchen paper and serve warm, dusted with icing sugar if you like.