| 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 | 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 | t | Salt |
| 1/4 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 83
Calories From Fat: 9
Total Fat: 1g
Cholesterol: 23.3mg
Sodium: 57.6mg
Potassium: 15.8mg
Carbohydrates: 17.1g
Fiber: <1g
Sugar: 2.1g
Protein: 2.2g