St. Joseph’s doughnut

Cook rice in milk with the lemon peel, cinnamon and a pinch of salt. As soon as it is al dente, remove it from the heat and let it cool down. Combine the rum, egg yolks, flour, sugar and the brewer’s yeast . Lastly add the egg whites beaten to stiff. Let the dough rest for 15 minutes, then pour it by spoonfuls into plenty of hot oil. Brown the doughtnut, drain them with a slotted spoon and lay them on blotting kitchen paper.