Creole Rice Snack Cakes

1/2 cup rice
1 1/8 teaspoons active dry yeast
3 eggs, beaten
1/2 cup granulated sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground nutmeg *
Vegetable oil
Confectioners’ sugar

Pour rice into 3 cups of RAPIDLY boiling water. Cook until tender. Do not cover. Drain, then chill and mash.

Dissolve yeast in 1/2 cup lukewarm water. Add to rice; mix well and then let rise overnight (outside of refrigerator). Keep covered with a dish towel or loose fitting cover.

Add eggs, sugar and flour to the rice mixture; beat thoroughly. Let rise for 15 minutes; stir in nutmeg.

Drop by large spoonsful into deep, HOT oil. Fry until golden brown, drain on paper towels. Sprinkle with confectioners’ sugar.

* Alternative seasonings: Lemon extract, cinnamon, cardamom, orange extract, grated orange zest.

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