Crispelle di riso

In a medium saucepan, combine Arborio rice with 500g Water and 1g Salt. Bring to a boil, then reduce heat to low and simmer, covered, until the Arborio rice is very soft and has absorbed all the Water, about 20 minutes. The consistency should be like a thick porridge.

Transfer the cooked Arborio rice to a large bowl and allow it to cool completely to room temperature.

In a small bowl, combine Fresh yeast with Warm water and 5g Granulated sugar. Stir gently and let it sit for 5-10 minutes until the Fresh yeast mixture is foamy.