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Rice Fritters


Batter is deep fried in oil and served with powdered sugar like beignets.


  • 1/2 cup long-grain rice, cooked until soft, about 30 minutes
  • 1 teaspoon salt
  • 3 cups boiling water
  • 1 package dry yeast
  • 1/2 cup very warm (110 - 115 degrees)
  • 3 eggs
  • 1/4 cup sugar
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon mace
  • oil, for deep frying
  • powdered sugar


Dissolve yeast in warm water and; beat the yeast into the rice by hand or with food processor. Cover the bowl and let stand in a warm place for 3 to 4 hours.

Beat eggs with the sugar until light; fold into the rice and yeast mixture. In another bowl, combine flour with the seasonings; stir into the rice mixture. Let batter rise again about 30 minutes.

Heat oil to 370°. Drop batter by large spoonfuls into the oil and deep fry until they are golden brown. Drain on a paper towel-lined baking sheet in a 200° oven or warming drawer, to keep the fritters warm while you cook more. Sprinkle fritters with powdered sugar and serve hot.
Makes about 2 dozen calas.

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