New Orleans Galas
|Uncooked rice||1⁄2 Cup (8 tbs)|
|Boiling water||3 Cup (48 tbs)|
|Active dry yeast/1 cake compressed||1 Tablespoon (1 Package)|
|Eggs||3 , well beaten|
|Flour||1⁄4 Cup (4 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Fat||1 Cup (16 tbs) (For Deep Frying)|
|Confectioners sugar||1 Tablespoon|
Cook rice in boiling water until very tender.
Drain and set aside to cool.
Dissolve yeast in 2 tablespoons warm water.
Mix with cold rice and let stand in a warm spot overnight.
The following day, beat in eggs, flour, sugar, salt, and nutmeg, adding more flour, if necessary, to make a thick batter.
Heat fat to 370° on deep fat thermometer or until a 1 inch cube of bread browns in 60 seconds.
Drop batter from tablespoons into hot fat and fry until golden brown.
Drain on paper towels and sprinkle with confectioners' sugar.