* 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. Its best to use only 1 or 2 additions so the flavor wont be overwhelming. Recipe By : Jo Anne Merrill File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (47g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 2 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 2.4mg||0 %|
|Potassium 77.6mg||2 %|
|Total Carbohydrate 42.6g||13 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 41.6g|
|Protein 2.2g||3 %|
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Calories per serving: 177
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