Calas are fritters composed primarily of cooked rice, yeast, sugar, eggs, and flour; the resulting batter is deep-fried. It is traditionally a breakfast dish, served with coffee or cafe au lait, and is mentioned in most Creole cuisine cookbooks. Calas are also referred to as Creole rice fritters or rice doughnuts.
1 package dry yeast
1/2 cup warm water
1 1/2 cups well-cooked short-grain rice
3 eggs, beaten
1/4 cup granulated sugar
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup confectioners' sugar
1 tablespoon ground cinnamon
Dissolve yeast in water.
Mash hot cooked rice with the back of a spoon; cool to lukewarm.
Combine yeast and rice, mixing well; cover and let rise in a warm place overnight.
In the morning add eggs, sugar, flour, salt and nutmeg to rice mixture, beating
until thoroughly mixed.
Heat 3 inches of vegetable oil in a skillet to 375 degrees F. Drop the batter
by tablespoonsful into hot oil, and cook until golden brown, turning once.
Drain well on paper towels.
Combine confectioners' sugar and cinnamon; sprinkle over hot calas and serve