Yield: 24 servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Hot cooked rice |
| ¼ cup | Sugar |
| ½ \N | Package dry yeast |
| ½ teaspoon | Ground nutmeg |
| ½ cup | Warm water (105 to 115) |
| \N \N | Vegetable oil |
| 3 \N | Eggs, beaten |
| \N \N | Sifted powdered sugar |
| 1¼ cup | All-purpose flour |
Mash rice grains, and cool to lukewarm. Dissolve yeast in warm water, and stir into rice. Cover, and let rise overnight in a warm palce (85), 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) for 30 minutes.
Heat 3 inches of oil to 360; drop dough by tablespoonfuls into hot oil. Cook about 3 minutes or until golden brown. Drain; sprinkle with powdered sugar. Serve immediately.
Submitted By RICHARD DOUVILLE On 08-31-95