1 envelope (2¼ teaspoons) active dry yeast
½ cup lukewarm water
2 cups cooked and cooled medium-grain white rice (real rice, not instant or parboiled)
3 large eggs, beaten
1 to 2 cups all-purpose flour, or as needed
½ cup firmly packed light brown sugar
½ teaspoon salt
½ teaspoon freshly grated nutmeg
1 quart peanut oil
Powdered sugar for dusting
In a small bowl, dissolve the yeast in the lukewarm water and set aside.
In a medium bowl, using a wooden spoon or rubber spatula, combine the rice and eggs. Add 1 cup of the flour, the brown sugar, the salt, and the nutmeg; mix well. Mix in up to 1 cup additional flour, just enough to make a batter that is thick but liquid enough to be dropped easily from a spoon. Add the yeast mixture and stir to mix thoroughly. Cover with a clean dish towel and let stand overnight at room temperature.
Pour the oil into a deep fryer or Dutch oven and heat to 350°F on a deep-frying thermometer. Drop heaping tablespoons of the batter into the oil a few at a time, being careful not to crowd the pot, and fry until nicely browned, 2 to 3 minutes. If the batter doesn't hold together in the oil, stir in a little more flour, 1 tablespoon at a time, until it does. Drain on a double thickness of paper towels.
Dust with powdered sugar and serve hot.