Ingredients
1/2 package dry yeast
1/2 cup very warm water (about 110°F)
1 1/2 to 2 cups leftover lukewarm rice
3 eggs, beaten
1 cup all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon salt
1/4 teaspoon cinnamon
Oil for deep-frying
Confectioners’ sugar (optional)
Whipped cream (optional)
Preparation
Dissolve the yeast in the water in a large bowl. Stir in the rice. Cover and let sit overnight in the refrigerator. The next day, add the eggs, flour, granulated sugar, salt, and cinnamon; stir well and let it sit for another hour or so, this time at room temperature. Drop this mixture, one teaspoonful at a time, into oil heated to 360°F and fry until golden brown. Serve as an accompaniment to ham or chicken, or sprinkle with confectioners’ sugar and serve with whipped cream for a dessert.
