| 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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