1. Add rice to a saucepan with 2 1/4 cups water; bring to a boil over high heat. 2. Lower heat to medium-low, cover, and cook for 25-28 minutes, until very soft and still a bit soupy. 3. Uncover rice and let it cool to lukewarm. 4. Mash the rice lightly with a large fork or spoon. 5. Stir the yeast into the rice; then add in the flour. 6. Set the mixture aside for at least an hour at room temperature (or cover and refrigerate overnight, bringing it back to room temperature before proceeding). 7. The mixture does not rise like a yeast bread dough, but it does become softer and lighter in color. 8. To the rice mixture--add in the egg, sugar, salt, nutmeg, and orange zest; beat with an electric mixer for 1 minute. 9. The batter will be somewhat runny. 10. Set the batter aside to rest for 30 minutes. 11. Heat several inches of oil to 375° in a heavy saucepan. 12. Drop the batter by rounded tablespoonfuls; fry about 1 minute, until golden, turning once. 13. Drain the fritters, then place them on a platter. 14. Dust with powdered sugar and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
