Rice Calas

Name: Rice Calas
Yield: makes 6 servings
Ingredients: 2 cups cooked rice, a little warmer than room temperature; 1 package dry yeast, softened in 1/2 cup warm water; 2 teaspoons, plus 1/4 cup, sugar; 3 eggs, beaten; 1 cup flour; 1/4 teaspoon grated nutmeg; 1/2 teaspoon salt; Vegetable oil, for frying; Confectioners’ sugar, for serving; Strawberry preserves, optional

December 14, 2011

A cala is a rice beignet or fritter that used to be sold by New Orleans street vendors back in the 1800s. It was a tasty way of using up leftover rice, since rice was a staple on the table pretty much every day. I first researched cala recipes when I started cooking Sunday brunch at Savoir Faire many years ago. I wanted to find an authentic yeast-raised batter, which causes fritters to develop a more interesting (slightly fermented) flavor than when a baking powder version is used. I love to eat these warm, with strawberry preserves and plenty of café au lait.

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