New Orleans Rice Calas/ Beginets- Dessert Treats Anytime




Introduction: New Orleans Rice Calas/ Beginets- Dessert Treats Anytime

About: Lets get cooking..

 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.

Step 1: 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

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:

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

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

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

 "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

Go back to step one, and start again!

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    8 years ago on Introduction

    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 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.


    Reply 9 years ago on Introduction

    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?


    Reply 9 years ago on Introduction

    not a problem at all. i was just saying its sad that i recognized all the save alot brands, mainly cuz i work there


    9 years ago on Introduction

    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 :)