Use level measurements.
Wash rice and cook until tender in 2 1/2 cups of boiling water. Cool and mash the rice well.
Now dissolve yeast cake in 1/2 cup of water 80 degrees Fahrenheit and pour into a bowl. Add salt, 4 tablespoons of sugar, 1/2 cup of sifted flour, and the mashed rice. Beat well to mix and then cover and let rise over night.
In the morning add eggs, 5 tablespoons of sugar, 4 tablespoons of flour and nutmeg. Beat well and then let rise for three-quarters of an hour in a warm room.
Now place in the pan the vegetable oil. Heat until hot enough to brown a crust of bread while you count forty. Drop the rice mixture in by the spoonful and fry until golden brown. Lift to a soft paper to drain.
Dish on a hot platter; cover with warm napkin. Dust with pulverized sugar and nutmeg.