| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Dessert | 24 | Servings | |
INGREDIENTS
| 1 1/2 | c | Cooked brown rice; (cooked with extra water to make very soft) |
| 1 | pk | Yeast; active dry or compressed |
| 1/2 | c | Warm water |
| 3 | Eggs; beaten | |
| 1 1/4 | c | Sifted all-purpose flour |
| 1/4 | c | Sugar |
| 1/2 | ts | Salt |
| 1/4 | ts | Nutmeg |
| Oil for frying |
INSTRUCTIONS
Mash rice and cool to lukewarm. Soften yeast in warm water and stir into lukewarm rice; mix well. Cover and let rise overnight. In the morning, add eggs, flour, sugar, salt and nutmeg. Beat only until smooth. Let stand in a warm place for 30 minutes. Drop by tablespoons into deep hot oil and fry until golden, about 3 minutes. Serve sprinkled with confectioners' sugar or sugar mixed with cinnamon. Yields 2 dozen. FROM "HAVE A RICE DAY!", THE ARKANSAS RICE DEPOT, 1014 MAIN LITTLE ROCK, AR 72202 From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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