Rice Calas
Ingredients
- 2 cups cooked rice, warmer than room temperature
- 1 package dry yeast, softened in 1/2 cup warm water
- 2 teaspoons plus 1/4 cup granulated sugar
- 3 eggs, beaten
- 1 cup flour
- 1/4 teaspoon grated nutmeg
- 1/2 teaspoon salt
- vegetable oil for frying
- powdered sugar and strawberry preserves, to serve
Instructions
- Mix 2 teaspoons sugar plus yeast mixture into the rice. Beat well for a minute, then cover and let rest in a warm place overnight.
- Stir in the remaining ingredients (other than the oil, powdered sugar and preserves) and beat well.
- Heat 1/2 - 2 inches of vegetable oil in a wide frying pan (more oil will be deeper and result in a rounder beignet) until shimmering but not smoking. Drop batter by the tablespoon-full into the hot oil and fry for 2-3 minutes until golden brown on the bottom. Flip and fry for another 1-2 minutes. Remove and drain on paper towels.
- Serve hot, sprinkled with powdered sugar and with strawberry preserves for dipping.
Notes
