Recipe - Creole Rice Salad

One half cup Rice
1 1/8 teaspoon Active dry yeast
3 Eggs beaten
One half cup Sugar
3 tablespoon Flour
One half teaspoon 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 One half 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.

Recipe By : Jo Anne Merrill

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip