Zest the lemon and the orange, then squeeze out the orange juice into a glass. You will need zests and juice.

Add rice and cook it over low heat for about 30/40 minutes until rice and milk become a creamy dough. Blend with a wooden spoon avoiding that rice stick to the saucepan.

Pour the dough into a bowl, wait until it cools down, cover with a food wrap, and then place it in the fridge for the night (or few hours).

Remove the bowl from the fridge, add the eggs, flour, orange juice, the baking powder for desserts, Sambuca (or rum) and mix well.

Heat the oil in a frying pan until hot. Check the temperature of the oil: drop a small quantity of dough into the oil. When little bubbles come around the dough, the oil is ready.

Use a teaspoon to get small fritters and drop them in the hot oil.

Turn doughnuts using two forks and wait until they are golden brown, and then drain them on a plate with a paper towel.

Coat doughnuts with sugar and serve right away.