| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | Cookies | 1 | Servings | |
INGREDIENTS
| 1 1/2 | c | Hot Cooked Rice |
| 1/2 | pk | Dry Yeast |
| 1/2 | c | Warm Water 105-115 Deg |
| 3 | Egg | |
| 1 1/4 | c | All-Purpose Flour |
| 1/4 | c | Sugar |
| 1/2 | ts | Salt |
| 1/4 | ts | Ground Nutmeg |
| Vegetable Oil | ||
| Powdered Sugar |
INSTRUCTIONS
Mash rice grains, and cool to lukewarm. Dissolve yeast in warm water, and stir into rice. Cover, and let rise overnight in a warm place (85 deg), free from drafts. Add eggs, flour, sugar, salt, and nutmeg to rice mixture, beating until smooth. Cover and let stand in a warm place (85 deg) for 30 minutes. Heat 3 inches of oil to 360 deg; drop dough by tablespoonfuls into hot oil. Cook about 3 minutes or until golden brown. Drain; sprinkle with powdered sugar. Serve immediately. Yield 2 1/2 dozen. Posted to MC-Recipe Digest V1 #180 Date: Fri, 2 Aug 1996 22:25:12 +0000 From: grumpy49@nexusprime.org NOTES : Southern Heritage Company's Coming Cookbook, 1983 (borrowed from library)
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