The best delicious Creole Rice Snack Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Creole Rice Snack Cake recipe today!
Hello my friends, this Creole Rice Snack Cake recipe will not disappoint, I promise! Made with simple ingredients, our Creole Rice Snack Cake is amazingly delicious, and addictive, everyone will be asking for more Creole Rice Snack Cake.
What Makes This Creole Rice Snack Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Creole Rice Snack Cake.
Ready to make this Creole Rice Snack Cake Recipe? Let’s do it!
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1/2 c Rice
1 1/8 ts Active dry yeast
3 Eggs — beaten
1/2 c Sugar
3 tb Flour
1/2 ts 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 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.
It’s best to use only 1 or 2 additions so the flavor won’t be overwhelming.
Yields
10 Servings
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