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Creole Rice Snack Cakes



  • 1/2 cup rice
  • 1 1/8 teaspoons active dry yeast
  • 3 eggs, beaten
  • 1/2 cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon ground nutmeg*
  • Vegetable oil
  • Confectioners' sugar


  1. Pour rice into 3 cups of RAPIDLY boiling water. Cook until tender. Do not cover.
  2. Drain, then chill and mash.
  3. 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.
  4. Add eggs, sugar and flour to the rice mixture; beat thoroughly. Let rise for 15 minutes; stir in nutmeg.
  5. Drop by large spoonsful into deep, HOT oil. Fry until golden brown, drain on paper towels.
  6. Sprinkle with confectioners' sugar.

* Alternative seasonings: Lemon extract, cinnamon, cardamom, orange extract, grated orange zest.

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