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1
For best results, begin preparing this dish the night before.
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2
Place the water, sugar and yeast in a medium non-reactive bowl and allow to stand until foam sets, about 10 minutes.
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3
Add the rice to the water and yeast and stir to combine.
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4
Cover the bowl with plastic wrap and allow to proof at room temperature for at least 4 hours and up to overnight (8 hours).
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5
The next morning/day stir the rice and mash it against the side of the bowl with the back of a spoon.
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6
You want to create a contrast in texture, with some grains remaining whole and some crushed.
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7
Add the eggs, salt, vanilla, nutmeg and flour to the bowl and stir with a spoon to combine.
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8
Cover the bowl again with plastic wrap and allow to proof in a warm, draft free place for 1 hour.
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9
Preheat at least 4 inches of oil in a Dutch oven or a deep fryer to 360 degrees F. Use a large spoon or scoop to drop about half of the dough by 2-tablespoonfuls into the hot oil.
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10
Cook until golden brown on one side, about 2 minutes, turn over and continue to fry until cooked through, about 1 1/2 minutes longer.
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11
Using a slotted spoon, remove the calas from the hot oil and transfer to paper towel-lined plates to drain briefly.
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12
Sprinkle the calas liberally with the powdered sugar before serving hot.
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13
Repeat with the remaining batter.
