New Orleans Calas

Creole vendors used to sell New Orleans Calas on the streets in the French Quarter of New Orleans, crying "Belles Calas! Calas tout chaud!"

Ingredients

• 1/2 cup uncooked rice
• 3 cups boiling water
• 1 package active dry yeast
• 3 eggs, well beaten
• 1/4 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/4 teaspoon mace
• 1/2 teaspoon freshly-grated nutmeg
• Fat (for deep-fat frying)
• Confectioners' sugar

Instructions

1. Cook rice in boiling water until very tender and mushy. Drain and set aside to cool.
2. Dissolve yeast in 2 tablespoons warm water. Mix with cold rice and let stand in a warm spot overnight or at least 4 hours.
3. Beat in eggs, flour, sugar, salt, cinnamon, mace and nutmeg, adding more flour, if necessary, to make a thick batter.
4. Heat fat to 370 degrees F on deep-fat thermometer or until a 1 inch cube of bread browns in 60 seconds. Drop batter from tablespoons into hot fat and fry until golden brown.
5. Drain on paper towels and sprinkle with confectioners' sugar.
6. Serve hot.

Attribution

Photo credit: Infrogmation on Visualhunt.com