Yield: 24 Servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Cooked brown rice; (cooked with extra water to make very soft) |
| 1 pack | Yeast; active dry or compressed |
| ½ cup | Warm water |
| 3 \N | Eggs; beaten |
| 1¼ cup | Sifted all-purpose flour |
| ¼ cup | Sugar |
| ½ teaspoon | Salt |
| ¼ teaspoon | Nutmeg |
| \N \N | Oil for frying |
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, .