Vary vonono (crispy rice fritters)

Instructions

1. Roughly mash the cooked rice with a fork to break up the grains without turning it into a purée.
2. Add the sugar, flour, baking powder and salt, then mix.
3. Stir in the beaten egg and the milk until you get a soft, sticky dough.
4. Let the dough rest for 10 minutes.
5. Heat the oil to 170 °C in a deep saucepan.
6. Shape small balls with two spoons and fry them for 3 to 4 minutes, turning them, until nicely golden.
7. Drain them on paper towel and dust with cinnamon before serving.