Rice Beignets

1/2 cup uncooked rice

 3 cups boiling water

 1 package active dry yeast

 3 eggs, well beaten

 1/4 cup flour

 1/2 cup granulated sugar

 1/2 teaspoon salt

 1/4 teaspoon cinnamon

 1/2 teaspoon freshly-grated nutmeg

 seeds of one vanilla bean or 1 cap of extract

 oil (for deep-fat frying)

 confectioners' sugar

 Cook rice in boiling water until very tender and mushy. Drain and set aside to cool. Dissolve yeast in 2 tablespoons warm water. Mix with cold rice and let stand in a warm spot overnight or at least 4 hours. 

 Beat in eggs, flour, sugar, salt, cinnamon, vanilla and nutmeg, adding more flour, if necessary, to make a thick batter. Heat oil to 370 degrees F on deep-fat thermometer. Drop batter from tablespoons into hot oil and fry until golden brown. Drain on paper towels and sprinkle with confectioners' sugar. Serve warm