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Ingredients:
- 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
Preparation:
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.
Makes about 2 dozen.
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