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Ingredientes
- 3 c. water
- 1/2 tsp salt
- 1/2 c. long-grain rice
- 1 pkt dry yeast
- 1/2 c. hot water
- 3 x Large eggs
- 1/2 c. sugar
- 1 c. flour
- 1/2 tsp cinnamon
- 6 c. vegetable oil for frying Powdered sugar Steen"s Pure Cane Syrup (optional)
Direcciones
- Bring 3 c. of water to a boil with the salt. Add in the rice and cook till it is soft and slightly mushy, about 30 min.
- In a bowl dissolve the yeast in the 1/2 c. hot water. Add in the rice and stir well to mix. Cover with plastic wrap and let sit in a hot, draft-free place for at least 4 hrs or possibly overnight.
- Beat the Large eggs with the sugar, flour and cinnamon, and fold into the rice mix to make a thick batter. Let rise, covered, in a hot place for 30 min.
- In a large saucepan, heat the oil to 360 degrees. Drop the batter by tablespoonfuls into the warm oil and cook, turning, till golden on both sides, about 3 min. Sprinkle with powdered sugar before serving, and drizzle with Steen"s syrup, if you like.
- This recipe yields about 24 cakes, or possibly 4 to 6 servings.
