Saturday, September 09, 2006

Creole Brown Rice Calas

The best thing to do with leftover rice
Creole dish #4

It seems like everything creole is severed with rice and here is a great thing to do with the leftover. I used brown rice instead of white and it worked will. The only detail you have to remember is you have to prepare the rice with yeast overnight.

The word Calas was first printed in 1880, and comes from one or more African languages, such as the Nupe word kárá, or "fried cake."

Here is how to make them:
Creole Calas
* 1 pkg. active dry yeast
* 1/2 cup warm water
* 1 1/2 cups cooked short grain rice
* 3 eggs, beaten
* 1/4 cup sugar
* 1 1/4 cups all-purpose flour
* 1/2 tsp. salt
* 1/4 tsp. ground nutmeg
* vegetable oil
* 1/2 cups powdered sugar
* 1 tbsp. 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°. Drop the batter by tablespoonfuls into hot oil; cook in batches until golden brown, turning once. Drain well on paper towels. Combine powdered sugar and cinnamon; sprinkle over hot calas; serve immediately.
Makes about 2 dozen.

My kids loved them, ofcourse. They are basically dougnuts.


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