Calas: New Orleans Rice Cakes – a delicious recipe with water, salt, long-grain rice, yeast, water, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Bring 3 cups of water to a boil with the salt.
2
Add the rice and cook until it is soft and slightly mushy, about 30 minutes.
3
In a bowl dissolve the yeast in the 1/2 cup warm water.
4
Add the rice and stir well to mix.
5
Cover with plastic wrap and let sit in a warm, draft-free place for at least 4 hours or overnight.
6
Beat the eggs with the sugar, flour and cinnamon, and fold into the rice mixture to make a thick batter.
7
Let rise, covered, in a warm place for 30 minutes.
8
In a large saucepan, heat the oil to 360 degrees F. Drop the batter by tablespoonfuls into the hot oil and cook, turning, until golden brown on both sides, about 3 minutes.
9
Sprinkle with powdered sugar before serving, and drizzle with Steen's syrup, if desired.
3580
kcal
Calories
368
g
Fat
67
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 3 cups water, 1/2 teaspoon salt, 1/2 cup long-grain rice, 1 package dry yeast, and more.
Yes, Calas: New Orleans Rice Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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