Instructables

New Orleans Rice Calas/ Beginets- Dessert Treats Anytime

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Picture of New Orleans Rice Calas/ Beginets-  Dessert Treats Anytime

 Beignets are not the only tasty Creole sweet treat from New Orleans.

Calas  (pronounced  Ka-la) are deep fried yeast risen rice cakes that are served with powdered sugar or syrup.

Breakfast, lunch,dinner, or just as a snack with coffee, these are a unique way to enjoy the  Creole flavor of New Orleans cuisine.

This is from an old 1880's recipe adjusted for modern methods.

Makes approximately 20 Calas- enough for the whole family.

Leftover rice will never be a problem again.

     
 
 
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Step 1: Ingredients and amounts needed:

Picture of Ingredients  and amounts needed:
Step 1

1 1/2 cups of cooked, mashed lukewarm rice

One packet of yeast

1/2 cup of warm water


Step 2

Three  eggs at room tempture, beaten

1/2 Teaspoon salt

1/4 cup (+1  tablespoon) white sugar

1 1/4 cups of flour

1/4 teaspoon of nutmeg

1/4 teaspoon of cinnamon

oil for frying


Setp 3

Confectioners sugar for dusting

Steens Cane Syrup(optional)



Step 2: Getting Started

Picture of Getting Started

Add one packet of yeast  to 1/2 cup of lukewarm warm water mixed with 1 teaspoon of white sugar. Set aside for five minutes to activate the yeast.

Add 1 1/2 cups of cooked lukewarm (if rice is cold, warm gently in microwave)  mashed rice to a medium sized bowl, mix in the yeast/water mixture and mix well.
Cover and let rise for a few hours or overnight.

Step 3: After the mix has risen:

Picture of After the mix has risen:

Beat the eggs, sugar, salt, flour, cinnamon, and nutmeg together until well mixed. Add this to the rice/yeast mixture, beat until smooth.

Let stand and rise again  in a warm place for about 30 minutes.




Step 4: Fry Them Up

Picture of Fry Them Up
Heat at least 2 inches of oil in a deep pot to between 340-360 F. Use a  candy or deep fryer thermometer to check the temperature.

Stir the rice/flour mix until well mixed.

Carefully drop a heaping  tablespoon( or 2 oz. ladle)  if the stirred mix into the hot oil.

Cook about 2-3 minutes turning to evenly brown- using a slotted spoon.

Do not crowd the calas, cook in batches to avoid lowering oil temperature.

Step 5: Drain Calas

Picture of Drain Calas
Remove and drain on paper towels then sprinkle with powdered sugar or drizzle warm syrup (Steen's Cane Syrup is a favorite.)

Step 6: Enjoy

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 "Calas, bels calas tout chauds!"   -Creole French

 "Calas, beautiful calas, still hot!"    -English

Whatever language you use- these are a delicious treat every time they are served.

Step 7: Finally

Picture of Finally
Go back to step one, and start again!
mpierce71 year ago
thanks so much for sharing this, it sure does beat having to roll em out and cut those cute little squares...which meant I rarely made them for my family...looks like I will be surprising them this coming Saturday morning..so my entire family thanks you from Biloxi
these look good... but i cant help but feel cheap cuz i can recognize from these pictures that almost all this stuff was bought at save a lot.
bywaterdog (author)  TimTheScarecrow2 years ago
Mr.Tim-The Scarecow;

Yes, the items in the pictures were bought from Save-A-Lot. I have no problems buying at low cost- do you?

Price does not equate quality, If I can buy the same ingredients for less money--Why Not?
not a problem at all. i was just saying its sad that i recognized all the save alot brands, mainly cuz i work there
annieannie2 years ago
Nothing better than a Beignet and tea first thing in the morning.. I have always bought the beignet mix, but glad to know I can make my own from scratch!! YAY :)
looks interesting!
That looks so good! Is this the treat they had in Disney's Princess and the Frog?