Calas

1. 1

   Bring the water up to a boil and add the rice.

2. 2

   Cook the rice until very soft and mushy, about 8 to 10 minutes.

3. 3

   Remove the rice and let the rice cool completely.

4. 4

   When the rice has cooled, mash the rice well.

5. 5

   Dissolve the yeast in the warm water.

6. 6

   Add the yeast to the mashed rice and mix well.

7. 7

   Cover the bowl with plastic wrap and let the mixture sit overnight to rise.

8. 8

   The next morning, whisk the eggs together.

9. 9

   Add the eggs to the rice mixture.

10. 10

    Add the sugar and flour to the rice mixture and mix well to form a thick batter.

11. 11

    Let the mixture sit for 15 minutes.

12. 12

    Preheat the oil in a stock pot.

13. 13

    Drop a heaping spoonful of the batter into the hot oil.

14. 14

    Fry in batches.

15. 15

    Fry the calas until golden brown, about 3 to 4 minutes.

16. 16

    Remove the calas from the oil and drain on a paper-lined plate.

17. 17

    Repeat the process until all the calas are fried.

18. 18

    Sprinkle the calas with powdered sugar and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.