[Sca-cooks] Louisiana Rice Cake

[A. F. Murphy]

Mmm! Thanks! I always have rice around... I'll play with the idea!

Anne

> [Original Message]
> From: Marilyn Traber <marilyn.traber.jsfm at statefarm.com>
> To: sca-cooks at ansteorra.org <sca-cooks at ansteorra.org>
 > Date: 12/3/01 12:23:53 PM
> Subject: [Sca-cooks] Louisiana Rice Cake
>
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> A Louisiana Rice cake is a great way to use up cooked rice ;-)
>
> You take however much leftover rice you happen to have and add about 1/4
the
> amount of flour that you have of rice, and heavy cream, egg, sugar and the
> like to make a thick paste. Add cinnamon to taste, raisins or other
chopped
> dried fruit aren't cannoniacle, but tasty and scoop and fry in butter
until
> it is cooked inside and has turned golden brown on the outside. Sort of
like
> un-pancakes ;-)
>
> It is really tasty but odd to take rice cooked with garlic and chicken
> broth, add cinnamon, a few raisins of zante, sugar and fry up in butter
and
> serve with leftover brandied hard sauce. Sweet and savory. My favorite
> breakfast of champions when I feel like carbing out. It is also sort of
> interesting to do saffron, rosewater and cardamom rice cakes.
> margali
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