New Orleans Calas

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Vendors used to sell Calas on the streets in the French Quarter of New Orleans, crying “Belles Calas! Calas tout chaud!”


  • 1/2 cup uncooked rice
  • 3 cups boiling water
  • 1 package active dry yeast
  • 3 eggs, well beaten
  • 1/4 cup flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon mace
  • 1/2 teaspoon freshly-grated nutmeg
  • Fat (for deep-fat frying)
  • Confectioners' sugar


Step 1

Cook rice in boiling water until very tender and mushy. Drain and set aside to cool.

Step 2

Dissolve yeast in 2 tablespoons warm water.

Step 3

Mix with cold rice and let stand in a warm spot overnight or at least 4 hours.

Step 4

Beat in eggs, flour, sugar, salt, cinnamon, mace and nutmeg, adding more flour, if necessary, to make a thick batter.

Step 5

Heat fat to 370 degrees F on deep-fat thermometer or until a 1-inch cube of bread browns in 60 seconds.

Step 6

Drop batter from tablespoons into hot fat and fry until golden brown.

Step 7

Drain on paper towels and sprinkle with confectioners' sugar.

Step 8

Serve hot.

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