Creole Rice Snack Cakes2013-01-06
- 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.
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