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New Orleans Hot Rice Cakes

New Orleans Hot Rice Cakes

This is an adaptation of one of the oldest known recipes in New Orleans, one that is said to have been a favorite of President Zachary Taylor. It’s a good way to use up leftover rice.

2 cups flour
2 teaspoons baking powder
4 tablespoons sugar
1/8 teaspoon nutmeg
3/4 teaspoon salt
1 cup boiled rice
2 egg yolks, beaten well
2 egg whites, beaten stiff
Powdered sugar
Oil or shortening for frying

Mix all the dry ingredients. Mix the rice with the beaten egg yolks. Stir the two mixtures until thoroughly blended. Fold in the beaten egg whites. Heat 2 inches of salad oil or vegeta­ble shortening in a skillet to 365 degrees F. Drop large spoonfuls of the mixture into the hot fat, frying no more than 4 or 5 at a time. Fry until golden brown, turning them once. Drain on paper toweling. While still hot, and just before serving sprinkle with powde­red sugar or serve the hot cakes with syrup.

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