Calas (like the french beignets)
24 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Hot cooked rice |
| ¼ | cup | Sugar |
| ½ | Package dry yeast | |
| ½ | teaspoon | Ground nutmeg |
| ½ | cup | Warm water (105 to 115) |
| Vegetable oil | ||
| 3 | Eggs, beaten | |
| Sifted powdered sugar | ||
| 1¼ | cup | All-purpose flour |
Directions
Mash rice grains, and cool to lukewarm. Dissolve yeast in warm water, and stir into rice. Cover, and let rise overnight in a warm palce (85ø), free from drafts.
Add eggs, flour, sugar, salt, and nutmeg to rice mixture, beating until smooth. Cover, and let stand in a warm place (85ø) for 30 minutes.
Heat 3 inches of oil to 360ø; drop dough by tablespoonfuls into hot oil. Cook about 3 minutes or until golden brown. Drain; sprinkle with powdered sugar. Serve immediately.
Submitted By BRENT WILLIAMS On 11-08-94