Name: Cheddar Rice Fritters
Cook time: 50 min
Total time: 1 1/4 hr
Yield: Makes 10 servings (about 34 fritters)
Ingredients: 1 cup water; 1 cup whole milk; 1 cup (7 ounces) long-grain white rice; 1/4 lb coarsely grated sharp Cheddar (1 1/2 cups); 2 tablespoons unsalted butter, softened; 3 scallions, finely chopped; 1 1/4 teaspoons salt; 1/2 teaspoon black pepper; 2 large eggs, lightly beaten; 1 1/2 cups fine dry plain bread crumbs; About 6 cups vegetable oil; Accompaniment: chile vinegar dipping sauce; a deep-fat thermometer

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Photo by Roland Bello

Your guests will still be talking about these zingy, crunchy bites long after the party's over. A combination of tender rice, melting Cheddar, and a crisp bread-crumb shell, paired with a spicy vinegar dipping sauce that cuts right through the richness, these irresistible nibbles will disappear almost before you finish frying. It might seem a little unusual to cook the rice in a combination of water and milk, but it imparts a luxurious creaminess that makes the fritters all the more addictive.

Cooks' notes:

·Rice and cheese mixture can be made 1 day ahead and chilled, uncovered, until completely cooled, and then covered.
·Fritters can be fried 4 hours ahead and chilled, uncovered, until cooled completely, then covered. Reheat 1 inch apart in a large shallow baking pan, uncovered, in a 325°F oven until hot, 15 to 20 minutes.

Recipe notes

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