new orleans calas
New Orleans Calas Vendors used to sell Calas on the streets in the French Quarter of New Orleans, crying "Belles Calas! Calas tout chaud!" 1/2 cup uncooked rice 3 cups boiling wate...
Ingredients
- 1/2cupuncooked rice
- 3cupboiling water
- 1packageactive dry yeast
- 3eggs, well beaten
- 1/4cupflour
- 1/2cupgranulated sugar
- 1/2teaspoonsalt
- 1/4teaspooncinnamon
Directions
- 1
New Orleans Calas Vendors used to sell Calas on the streets in the French Quarter of New Orleans, crying "Belles Calas! Calas tout chaud!" 1
- 2
Drain and set aside to cool
- 3
Dissolve yeast in 2 tablespoons warm water
- 4
Mix with cold rice and let stand in a warm spot overnight or at least 4 hours
- 5
Beat in eggs, flour, sugar, salt, cinnamon, mace and nutmeg, adding more flour, if necessary, to make a thick batter
- 6
Heat fat to 370 degrees F on deep-fat thermometer or until a 1-inch cube of bread browns in 60 seconds
- 7
Drop batter from tablespoons into hot fat and fry until golden brown
- 8
Drain on paper towels and sprinkle with confectioners' sugar