Calas (rice donuts)

Yield: 24 Servings

Measure Ingredient
1½ cup Cooked brown rice; (cooked with extra water to make very soft)
1 pack Yeast; active dry or compressed
½ cup Warm water
3 Eggs; beaten
1¼ cup Sifted all-purpose flour
¼ cup Sugar
½ teaspoon Salt
¼ teaspoon Nutmeg
Oil for frying

Mash rice and cool to lukewarm. Soften yeast in warm water and stir into lukewarm rice; mix well. Cover and let rise overnight. In the morning, add eggs, flour, sugar, salt and nutmeg. Beat only until smooth. Let stand in a warm place for 30 minutes. Drop by tablespoons into deep hot oil and fry until golden, about 3 minutes. Serve sprinkled with confectioners' sugar or sugar mixed with cinnamon. Yields 2 dozen.

FROM "HAVE A RICE DAY!", THE

ARKANSAS RICE DEPOT, 1014 MAIN

LITTLE ROCK, AR 72202

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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