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Creole Rice Calas




Source of Recipe


La Bouche Creole (Pelican Press, 1981)






Recipe Introduction


What are calas? Calas are fried balls of rice and dough that are eaten covered with powdered sugar, not unlike beignets. The way it has been told to me is that long ago, on cold mornings in New Orleans, women would walk the streets of the French Quarter selling these warm fried cakes for breakfast.





List of Ingredients



• 6 tablespoons flour
  
• 3 heaping tablespoons sugar
  
• 2 teaspoon baking powder
  
• 1/2 tsp salt
  
• 1/4 tsp vanilla
  
• 2 cups leftover rice
  
• 2 eggs
  
• pinch of nutmeg (REALLY only a pinch...this can overpower the delicacy of the cake)
  
• cooking oil (not olive...it's has too strong a taste)
  
• powdered sugar
  






Instructions



1. Mix together everything except rice, eggs and powdered sugar.
   
2. Mix rice and eggs in a separate bowl.
   
3. Add dry mixture to rice mixture.
   
4. Drop by small spoonfuls into hot (350) oil. Start with just one to test your technique. Fry until brown.
   
5. Drain on paper towel and then roll in powdered sugar while still hot.
   
6. To test technique, cut into calas after draining. Make sure that no liquid matter remains. If not completely done, either reduce size of calas or fry to a darker color.
   
7. Serve with cafe au lait.