Title: Creole Rice Snack Cake
Categories: Dessert Ethnic Snack
Yield: 10 Servings

1/2	c	Rice
1 1/8	ts	Active dry yeast
3		Eggs; beaten
1/2	c	Sugar
3	tb	Flour
1/2	ts	Ground nutmeg
		Oil
		Powdered sugar

* Yeast should be active dry yeast, not the instant type. This recipe must be allowed to rise overnight, so plan accordingly.

1. Pour rice into 3 cups of RAPIDLY boiling water. Cook until tender. Do not cover. Drain, then chill and mash. 2. Dissolve yeast in 1/2 cup lukewarm water. Add to rice; mix well and then let rise overnight (outside of refrigerator). Keep covered with a dish towel or loose fitting cover. 3. Add eggs, sugar and flour to the rice mixture; beat thoroughly. Let rise for 15 minutes; stir in nutmeg. 4. Drop by large spoonfuls into deep, HOT oil. Fry until golden brown, drain on paper towels. Sprinkle with powdered sugar.

After you make this the first time by the directions given, you can then experiment with your own choice of spices. I have used a bit of lemon extract, also cinnamon, cardamom, orange extract and grated orange zest. It's best to use only 1 or 2 additions so the flavor won't be overwhelming.

From the Kitchen Classics collection by Jo Anne Merrill

Posted to MM-Recipes Digest V4 #5

Recipe by: Jo Anne Merrill

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