750ml (3 cups) milk
3 tablespoons sugar
1 teaspoon vanilla essence
pinch of salt
1tablespoon finely grated lemon rind
2 tablespoons flour
oil for cooking
Place milk, sugar, vanilla essence and salt in a saucepan.
Bring to the boil, add rice and mix well.
Cook over a moderate heat for about 20 minutes or until rice has absorbed all the milk. Remove from heat and set aside to cool.
Fold in lemon rind, egg and flour.
When mixture has cooled completely, take some spoonfuls of it and shape flat croquettes.
Dip each one in flour until well coated, make a hole at the center and cook in hot oil until golden.
Drain on absorbent kitchen paper.
Serve warm, sprinkled with caster sugar and decorated with glacé cherries at the centers.