Finely zest an orange to obtain about 2 tablespoons of orange zest.

Combine 1 L milk, 500 g rice, 150 g granulated sugar, and the orange zest in the saucepan.

Cook the rice mixture over low heat for 40 minutes, stirring frequently.

Remove the saucepan from the heat when the milk has been absorbed and the rice is tender.

Transfer 450 g cooked rice mixture to the mixing bowl and let it cool until warm.

Add 3 eggs and 42 g wheat flour to the cooked rice mixture.

Add 6 g baking powder and stir until a thick, uniform batter forms.

Heat 1 L frying oil in the frying pan over medium-high heat until hot for frying, about 175°C / 350°F.

Spoon portions of rice batter into the hot oil, leaving space between each fritter.

Fry the fritters for about 3 to 4 minutes, turning once until golden brown on both sides.

Lift the fritters out with the slotted spoon and drain them on paper towel before serving warm.