Creole Calas

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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.

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