RICE CALAS (NEW ORLEANS RICE FRITTERS) RECIPE
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
HOT CALAS
Provided by Food Network
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Fit a large Dutch oven with a deep-fry thermometer. Fill it halfway with vegetable oil and heat to 360 degrees F.
- In a large bowl, mix the rice with the flour, granulated sugar, baking powder, cinnamon, nutmeg and salt. Sprinkle in the vanilla and mix in the eggs until combined.
- Working in batches, drop the batter by the tablespoonful into the hot oil. Fry until golden browned on both sides, about 4 minutes total.
- Drain on a paper towel-lined plate and sprinkle with powdered sugar while still hot. Serve hot with cane syrup for dunking.
CALAS (CREOLE RICE BEIGNETS)
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
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
CREOLE CALAS (RICE FRITTERS)
A near lost south Louisiana classic, calas are a flour and yeast fritter, made with cooked rice and flavored with sugar, cinnamon and nutmeg.
Provided by Deep South Dish
Categories Dessert, Snack, Rice
Time 1h25m
Number Of Ingredients 10
Steps:
- Mix the yeast, 1 teaspoon of the sugar and water together. Let it proof for about 10 minutes until puffy.
- Whisk together the flour, remaining sugar, cinnamon, nutmeg, and salt. Stir in the proofed yeast, rice and egg; cover and let sit at room temperature for 30 minutes or up to 1 hour.
- Preheat fryer to 375 degrees F.
- Scoop fritters using a spoon or a small cookie scoop and form into a ball. Gently transfer to fryer and fry until golden brown, turning once.
- Remove and drain on a rack over paper towels and serve warm, sprinkled generously with sifted powdered sugar, or drizzled with your favorite preserves, jam, or pure cane syrup (like Steen's brand) and with a piping hot cup of café au lait.
CALAS
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
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
CORN AND RICE CALAS
A savory twist on the traditional sweet version, with sweet corn and rice. My DH found this recipe in the local paper, it's from Donald Link, chef of Herbsaint in New Orleans. I always substitute whole brown rice for white, but either way these are quick and great for a side with breakfast or dinner , or all by themselves. Also easy with leftover rice
Provided by Nancygirl
Categories Rice
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Combine corn, egg, jalapeno, onion, and scallion, set aside.
- In another bowl, mix flour and baking powder.
- Mix well into the corn mixture.
- Stir in the rice, salt, cayenne and black pepper.
- Heat oil in large cast iron skillet on medium. Drop two or three at a time in 2 Tbls mounds, cook 3-4 minutes each side.
Nutrition Facts : Calories 342.9, Fat 10.3, SaturatedFat 2, Cholesterol 105.8, Sodium 1249.6, Carbohydrate 55.1, Fiber 3.4, Sugar 1, Protein 9.6
EASY RICE AND CORN
I love this! I made it one night when my boyfriend wasn't happy with the rice (too bland) so I dumped some corn in and he loved it and so did everyone else!
Provided by Adrian 1
Categories Lunch/Snacks
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 4
Steps:
- Make rice so that you have 2 cups cooked rice.
- Heat up corn, drain off the water, add the butter and the season salt to the hot corn.
- Mix the corn in the rice.
- Enjoy!
CORN AND RICE
This is a traditional Bahamian side dish. Corn can be substituted with black-eyed peas or lima beans.
Provided by Kristal
Categories Side Dish Rice Side Dish Recipes
Time 1h10m
Yield 5
Number Of Ingredients 12
Steps:
- Cook the bacon in a large saucepan over medium heat until the grease begins to render. Stir in the onion, bell pepper, and thyme; cook until the onion is nearly translucent. Reduce heat to medium-low and add the tomato sauce, browning sauce, salt, black pepper, and red pepper flakes; stir; simmer another 3 minutes. Add the corn; simmer another 3 minutes. Slowly pour the water into the mixture while stirring. Raise the heat to high and stir in the rice; bring to a boil; cover and reduce heat to low. Simmer until the rice has absorbed all the moisture, about 30 minutes; fluff with a fork to serve.
Nutrition Facts : Calories 421.8 calories, Carbohydrate 92 g, Cholesterol 2 mg, Fat 2.8 g, Fiber 4.7 g, Protein 10.7 g, SaturatedFat 0.7 g, Sodium 1119.7 mg, Sugar 6.6 g
CALAS
This is another old recipe from Chuck Taggart and it has been said that women in New Orleans used to sell these on the streets to workers early every morning as they hurried off to their jobs. They are sort of like a beignet. **Other variations are to serve with honey or Steen's Cane Syrup instead of the powdered sugar**
Provided by Sherrybeth
Categories Breakfast
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 10
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.
CALAS FRIED RICE FRITTERS
Provided by David Guas
Categories Egg Dessert Kid-Friendly Mardi Gras Vanilla Deep-Fry Party Kidney Friendly Vegetarian Pescatarian Dairy Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 3 to 3 1/2 dozen
Number Of Ingredients 10
Steps:
- Bring 1 cup of water and a pinch of salt to a boil in a small saucepan. Add the rice, stir once, reduce the heat to low, and cover the pan, cooking 18 to 20 minutes or until the grains of rice are plump and fluff apart with a fork. Turn the rice out onto a parchment paper--lined baking sheet and cool for 15 minutes, then transfer to a plastic container (don't pack it in). Cover with plastic wrap and poke a few holes in the top. Refrigerate for at least 8 hours or up to 2 days.
- Pour enough peanut oil into a large pot to fill it to a 2 1/2- to 3-inch depth and bring to a temperature between 350°F and 360°F over medium heat. Line a plate with paper towels and set aside.
- While the oil heats up, place the flour, baking powder, and cinnamon in a medium bowl. Using a stand mixer or a hand mixer, beat the eggs, sugar, and vanilla on high speed until foamy and tripled in volume, 1 1/2 to 2 minutes. Sift in half of the dry ingredients, add the salt, and mix on low speed until only a few dry streaks remain. Sift in the remaining dry ingredients and mix on low speed for a few turns, then add the rice and mix until the fritter batter just comes together into a loose, roughly textured ball.
- Once your oil is hot, dip a teaspoon in the hot oil, then into the batter and scoop out a heaping teaspoonful. Hold the spoon close to the oil and let the batter roll off and into the oil. Repeat with the remaining batter; using a slotted spoon, turn and baste the fritters occasionally, allowing them to become golden brown on all sides. (Fry the fritters in two batches if your pot becomes overcrowded.) If the temperature of the oil dips below 350°F, increase the heat to medium-high. Once the fritters are golden brown, transfer them to the prepared plate to cool slightly. Serve on a small plate drizzled with lots of cane syrup.
BAKED CORN AND RICE CASSEROLE
I hope that you will enjoy this festive rice, it is a great alternative to potatoes and plain rice. This tasty dish is very filling.
Provided by Baby Kato
Categories Oven
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Cook the rice in boiling water and simmer for 15 minutes, drain and set aside until needed.
- Saute the onions in butter until soft then add the sweet peppers, mushrooms and drained corn, jalapeno peppers, salt and pepper, cooking on low for 5 minutes.
- Mix the cooked rice, vegetables, grated cheddar and Monterey Jack cheeses and sour cream together, blend well.
- Pour into a greased 8 x 14 casserole dish and sprinkle with the parmesan cheese bake for 1 hour.
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