Recipe for Creole Rice Snack Cakes from the Louisiana section.
Creole Rice Snack Cakes1/2 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 Pour rice into 3 cups of RAPIDLY boiling water. Cook until tender. Do not cover. Drain, then chill and mash. 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. Add eggs, sugar and flour to the rice mixture; beat thoroughly. Let rise for 15 minutes; stir in nutmeg. Drop by large spoonsful into deep, HOT oil. Fry until golden brown, drain on paper towels. Sprinkle with confectioners' sugar. * Alternative seasonings: Lemon extract, cinnamon, cardamom, orange extract, grated orange zest.
We hope you enjoy your freshly made Creole Rice Snack Cakes. This recipe came from Louisiana's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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