Name: Calas (Creole Rice Beignets)
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Warm water - ½ cup; White sugar - 4 tablespoons; Active dry yeast - 1 (.25 ounce) package; Cooked white rice - 1 cup; Eggs - 2 large; Raisins - ⅓ cup; Salt - 1 teaspoon; Vanilla extract - 1 teaspoon; Ground cinnamon - 1 teaspoon; Freshly grated nutmeg - 1 teaspoon; All-purpose flour - ¾ cup; Crushed cashews (Optional) - ¼ cup; Oil for frying - ¼ cup; Confectioners' sugar, or as needed - 2 tablespoons

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Calas (Creole Rice Beignets)

1. Warm water - ½ cup

2. White sugar - 4 tablespoons

3. Active dry yeast - 1 (.25 ounce) package

4. Cooked white rice - 1 cup

5. Eggs - 2 large

6. Raisins - ⅓ cup

7. Salt - 1 teaspoon

8. Vanilla extract - 1 teaspoon

9. Ground cinnamon - 1 teaspoon

10. Freshly grated nutmeg - 1 teaspoon

11. All-purpose flour - ¾ cup

12. Crushed cashews (Optional) - ¼ cup

13. Oil for frying - ¼ cup

14. Confectioners' sugar, or as needed - 2 tablespoons

How to cook deliciously - Calas (Creole Rice Beignets)

1. Stage

Combine water and sugar in a small bowl. Add yeast and let stand until foamy, about 10 minutes. Add rice and stir well. Cover with plastic wrap and leave at room temperature, about 10 minutes.

2. Stage

Lightly mash the rice mixture, leaving some grains intact. Stir in eggs, raisins, salt, vanilla extract, cinnamon, and nutmeg. Mix in flour and cashews until well incorporated. Cover and let rise in a warm place for 1 hour.

3. Stage

Heat enough oil in a large saucepan to cover the beignets. Drop spoonfuls of batter into the hot oil; cook until browned, turning once, about 5 minutes. Drain on paper towels. Promptly sprinkle with confectioners' sugar.