Italian Rice Fritters

Combine rice, milk and sugar in a 2- to 3-quart saucepan. Heat to boiling; stir once or twice. Reduce heat; cover and simmer until milk is absorbed, 15 to 20 minutes.

Spread rice on baking sheet and refrigerate 15 minutes. In large bowl, combine chilled rice, grated lemon zest, salt and 3 egg yolks. In separate bowl, lightly whip egg whites until soft peaks form and fold into rice mixture.

Heat oil in skillet until hot. Drop batter by tablespoons into oil and fry until golden brown on all sides, about 3 minutes. Drain on paper towels. Serve hot.