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Rice Calas

User Rating 5 Star Rating (1 Review)


Calas, another New Orleans tradition, is a breakfast fritter mixed with cooked rice, flour, sugar, and spices, and then deep-fried. According to "The Dictionary of American Food & Drink," 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." African American street vendors sold the fresh hot calas in the city's French Quarter, with the familiar cry, "Calas, belles, calas tout chauds!"


  • 2 cups cooked rice, cooled
  • 3 eggs, beaten
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • 2 1/2 teaspoons baking powder
  • 1/2 to 1 cup flour, just to make a good batter
  • oil for deep frying
  • confectioners' sugar


In a large bowl, combine cooked rice, eggs, sugar, cinnamon, nutmeg, vanilla and baking powder. Add just enough flour to hold batter together. It should drop from a spoon and stay together. Heat oil in the deep fryer to 365°. Drop batter by heaping teaspoonfuls into the hot oil. Fry in small batches until golden brown and crisp, about 6 to 8 minutes. Drain on paper towels and generously sprinkle with confectioners' sugar.
Serves 4 to 6.

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User Reviews

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 5 out of 5
, Member Kt_at_Erwins

I used this recipe for our 7am Mardi Gras Fat Tuesday party and it was a big hit! I prepared the rice the night before, so the actual preparation the day of the party was very minimal. I will definitely be adding this recipe to my favorite's list!

5 out of 5 people found this helpful.

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