Soak raisins in Vin Santo or Marsala, preferably for one night. Boil the milk with salt, add the long-grain rice, swell at low temperature, stirring frequently, then cool.
Finely grate the peel from the citrus fruits and stir into the long-grain rice. Separate the eggs. Add the egg yolks, butter, 50 g sugar and the raisins with wine and almond kernels and stir well.
Beat the egg whites until stiff, add 20 g sugar and the flour. Fold the snow into the long grain rice.
Heat the fat to 170-180 °C. Use a tablespoon to make dumplings from the long-grain rice, carefully push them into the hot fat with a second spoon, deep-fry until golden brown on all sides and drain on kitchen roll. Place the rice dumplings on a plate and dust with powdered sugar.
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