Among the numerous cakes of the time, it is the only one which has remained attached to the tradition. Its preparation is connected with the 19th of March, which is the Feast of St. Giuseppe, occasion when these San Giuseppe rice pancakes are consumed.

Ingredients
250g rice
100g refined sugar
1 tablespoon of vanilla sugar
½ grated rind of lemon
2 eggs
2 egg-yolks
1/2l milk
rum
powder cinnamon
flour
oil
icing sugar


Preparation method
Pour the milk into a saucepan, add rice and leave them to cook on a low heat until the milk will be completely soaked up. Before switching off the fire, add sugar, grated rind of lemon, vanilla sugar, rum and cinnamon stirring for mixing well the lot. When the milk will be completely soaked up, switch off the fire and leave it to cool down. Add beaten egg-yolks together with whisked egg whites and a pinch of flour. Heat up a good amount of extra-virgin olive oil. Take from the achieved pastry some parts with a tablespoon and lay down on the boiling oil. When the pancakes will be quite browned, take them out from oil and lay down on absorbing paper to remove superfluous oil. Powder pancakes with no icing sugar.

Note – For making pancakes, it is better to use rice which become overcooked. More it overcooks, better it is.