Calas Creole Rice Beignets Recipes

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CALAS (CREOLE RICE BEIGNETS)



Calas (Creole Rice Beignets) image

A great use for leftover rice, these beignets feature raisins and cinnamon and are great for a Sunday brunch.

Provided by Gabrielle in DC

Categories     Bread     Yeast Bread Recipes

Time 1h40m

Yield 8

Number Of Ingredients 14

½ cup warm water
4 tablespoons white sugar
1 (.25 ounce) package active dry yeast
1 cup cooked white rice
2 large eggs
⅓ cup raisins
1 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
¾ cup all-purpose flour
¼ cup crushed cashews
oil for frying
2 tablespoons confectioners' sugar, or as needed

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 218.2 calories, Carbohydrate 30.4 g, Cholesterol 46.5 mg, Fat 9.1 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 1.6 g, Sodium 311.1 mg, Sugar 12.7 g

CALAS (FRIED RICE BALLS)



Calas (Fried Rice Balls) image

In days gone bye, horse-drawn carts in the streets of New Orleans sold these wonderful, aromatic rice cakes. They have never been widely available in restaurants. They make a great breakfast or snack. These sweets were very popular.

Provided by Miss Annie

Categories     Dessert

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

6 tablespoons flour
3 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon vanilla
2 cups cooked rice
2 eggs
1 pinch nutmeg
cooking oil
powdered sugar

Steps:

  • Mix together the flour, sugar, baking powder, salt, and vanilla.
  • Thoroughly mix the rice and eggs together in a separate bowl.
  • Add the dry ingredients to the rice and egg mixture.
  • When thoroughly mixed, drop by spoonfuls into the hot deep fat (about 360 degrees F) and fry until brown.
  • Drain on paper towel.
  • Sprinkle with powdered sugar and serve while hot.
  • Other variations are to serve with honey.

CALAS



Calas image

The cala (pronounced cah-LAH) has roots in Ghana. In 18th century New Orleans, Creole women of color who had the day off from their domestic jobs sold them out of baskets, shouting, "Calas, belles, calas tout chauds!" (Beautiful calas, very hot!) Save for a few Creole grandmothers, who made them for special events like First Communion and Mardi Gras, calas had almost faded away. Since Hurricane Katrina, they have reappeared in some New Orleans restaurants, as a dessert or in the form of savory fritters made with wild rice and smoked catfish or with duck confit.

Provided by Kim Severson

Categories     appetizer

Time 20m

Yield About 12 calas (4 to 6 servings)

Number Of Ingredients 10

Vegetable oil, for deep-frying
2 cups cooked medium- or long-grain white rice
6 tablespoons flour
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
Pinch of freshly grated nutmeg
2 large eggs
1/4 teaspoon vanilla extract
Confectioners' sugar

Steps:

  • In a fryer or a deep pot, add oil to a depth of at least three inches, and bring to 360 degrees. In a large bowl, combine rice, flour, sugar, baking powder, salt and nutmeg.
  • In a small bowl, mix together eggs and vanilla. Add to rice mixture and stir with a fork until well blended. Keep mixture cool (below 70 degrees) so that it will not separate when dropped into hot oil.
  • When oil is correct temperature, drop in heaping tablespoons of batter. Calas will brown on one side and turn themselves over. When browned on both sides, after about 5 minutes, remove them with a wire skimmer and drain on paper towels. Sprinkle with confectioners' sugar, and serve hot.

Nutrition Facts : @context http, Calories 337, UnsaturatedFat 2 grams, Carbohydrate 68 grams, Fat 3 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 237 milligrams, Sugar 10 grams, TransFat 0 grams

CALAS



Calas image

Calas (pronounced ka-LA) are round balls of a batter made from flour, sugar, eggs, yeast and leftover rice; the balls are fried until they're piping hot, creating a crisp, browned crust. The rice in the batter breaks down, giving the cooked calas an alluringly spongy, creamy texture, and the yeast makes them seem to be perfumed with rum.

Provided by Lolis Eric Elie

Categories     dessert

Time 30m

Yield makes 15 to 20

Number Of Ingredients 9

2 1/2 teaspoons (1 package) active dry yeast
2 cups cooked and cooled medium-grain white rice
3 large eggs, beaten
1 to 2 cups all-purpose flour
1/2 cup light brown sugar
1/2 teaspoon salt
1 teaspoon freshly grated nutmeg
1 quart peanut oil
Confectioners' sugar

Steps:

  • Dissolve the yeast in 1 cup warm water and set aside. In a medium bowl, use a wooden spoon or rubber spatula to combine the rice and eggs. Add 1 cup of the flour, the brown sugar, salt and nutmeg; mix well. Mix in up to 1 cup additional flour to make a batter that is thick but liquid enough to be dropped easily from a spoon. Add the yeast mixture and mix thoroughly. Cover with a clean dish towel and let stand overnight at room temperature.
  • Place the oil in a 3-quart casserole or Dutch oven. Heat to 350 degrees. Drop heaping tablespoons of batter into the oil and fry until nicely browned. Drain on a double thickness of paper towels. Dust with confectioners' sugar and serve while hot.

Nutrition Facts : @context http, Calories 574, UnsaturatedFat 38 grams, Carbohydrate 31 grams, Fat 49 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 78 milligrams, Sugar 5 grams, TransFat 0 grams

RICE CALAS (NEW ORLEANS RICE FRITTERS) RECIPE



Rice Calas (New Orleans Rice Fritters) Recipe image

These little rice fritters-known as rice calas-were once a New Orleans tradition. Rice adds moistness to the inside and texture to the outside.

Provided by Diana Rattray

Categories     Bread     Breakfast

Time 35m

Number Of Ingredients 11

3 large eggs
2 cups cooked rice (cooled)
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 teaspoon vanilla extract
2 teaspoons baking powder
1 cup flour (enough to make a good drop fritter batter)
oil for deep frying
1/4 cup confectioners' sugar

Steps:

  • Whisk the eggs until well beaten.
  • Stir in the cooled rice, sugar, cinnamon, nutmeg, salt, vanilla, and baking powder.
  • Add about 1 cup of flour or just enough flour to hold the batter together. It should be thick enough to drop from a spoon and stay together but not too thick.
  • Heat oil in the deep fryer to 365 F.
  • Drop batter by heaping teaspoonfuls or small cookie scoop into the hot oil.
  • Fry in small batches for about 4 to 6 minutes, until golden brown and crisp, turning to brown evenly.
  • Drain on paper towels and generously sprinkle with confectioners' sugar.
  • Serve You Might Also Like Spiced Apple Fritters Old-Fashioned Doughnuts

Nutrition Facts : Calories 156 kcal, Carbohydrate 16 g, Cholesterol 31 mg, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, Sodium 125 mg, Sugar 5 g, Fat 9 g, ServingSize 18 servings, UnsaturatedFat 0 g

CALAS (CREOLE RICE BEIGNETS)



Calas (Creole Rice Beignets) image

A great use for leftover rice, these beignets feature raisins and cinnamon and are great for a Sunday brunch.

Provided by Gabrielle in DC

Categories     Yeast Bread

Time 1h40m

Yield 8

Number Of Ingredients 14

½ cup warm water
4 tablespoons white sugar
1 (.25 ounce) package active dry yeast
1 cup cooked white rice
2 large eggs
⅓ cup raisins
1 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
¾ cup all-purpose flour
¼ cup crushed cashews
oil for frying
2 tablespoons confectioners' sugar, or as needed

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 218.2 calories, Carbohydrate 30.4 g, Cholesterol 46.5 mg, Fat 9.1 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 1.6 g, Sodium 311.1 mg, Sugar 12.7 g

RAISED CALAS - CREOLE DEEP FRIED RICE CAKES



Raised Calas - Creole Deep Fried Rice Cakes image

In times gone by, people of color sold these delicious cakes in the Vieux Carre of old New Orleans. A Sunday morning church service was followed by a trip there to hear them singing "Belle Cala, Tout Chaud!" and to carry supplies of them home for breakfast to be served with cane syrup or jam. Overnight rising time not included in preparation time. From the Creole chapter of the United States Regional Cookbook, culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Breakfast

Time 20m

Yield 20 calas

Number Of Ingredients 11

1/2 cup rice, uncooked
3 cups water, boiling
1 teaspoon salt
1/2 cake yeast, softened in
1/2 cup water
3 eggs, well beaten
1/4 cup sugar
1/8 teaspoon nutmeg
1/2 teaspoon salt
1/4 cup flour, sifted
oil (for frying)

Steps:

  • Cook rice until very soft.
  • Drain, mash, and cool to lukewarm.
  • Add yeast, beat and let rise overnight.
  • In the morning, add remaining ingredients.
  • Beat again and let rise about 20 minutes in a warm place.
  • Preheat oil to 365°F.
  • Drop batter by tablespoons into oil and fry until golden brown.
  • Drain on paper towels and serve hot.

Nutrition Facts : Calories 44.5, Fat 0.8, SaturatedFat 0.2, Cholesterol 31.7, Sodium 185.9, Carbohydrate 7.7, Fiber 0.1, Sugar 2.6, Protein 1.5

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