Creole rice snack cake

10 servings

Ingredients

Quantity Ingredient
½ cup Rice
1⅛ teaspoon Active dry yeast
3 Eggs -- beaten
½ cup Sugar
3 tablespoons Flour
½ teaspoon Ground nutmeg
Oil
Powdered sugar

Directions

* Yeast should be active dry yeast, not the instant type. This takes an overnight period of time for rising so plan accordingly. This is a very different type of "sweet". 1. Pour rice into 3 cups of RAPIDLY boiling water. Cook until tender. Do not cover. Drain, then chill and mash. 2. Dissolve yeast in ½ cup lukewarm water. Add to rice; mix well and then let rise overnight.(outside of refrigerate) Keep covered with a dish towel or loose fitting cover. 3. Add eggs, sugar and flour to the rice mixture; beat thoroughly. Let rise for 15 minutes; stir in nutmeg. 4. Drop by large spoonfuls into deep, HOT oil. Fry until golden brown, drain on paper towels. Sprinkle with powdered sugar. After you make this the first time by the directions given, you can then experiment with your own choice of spices. I have used a bit of lemon extract, also cinnamon, cardamon, orange extract and grated orange zest. Best to use only 1 or 2 additions so th Recipe By : Jo Anne Merrill

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