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5.0 from 6 votes

Louisiana Calas

A recipe for Louisiana Calas from Rice: A Savor the South Cookbook, written by Michael W. Twitty. These deep-fried rice fritters are served hot and fresh with cane syrup and powdered sugar.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
45 mins
Total Time
1 hr 40 mins
Servings: 6 Calas
Course: Dessert
Cuisine: Creole

Ingredients

  • 1 1/2 cups water
  • 2/3 cup long-grain white rice not converted, washed and drained
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons double-acting baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • Pinch of kosher salt
  • 2 large eggs
  • 2 tablespoons sugar
  • vegetable oil for deep frying
  • Cane syrup for serving (optional)
  • powdered sugar for topping (optional)

Instructions

    Cup of Yum
  1. Bring the water to a boil in a small, heavy-bottomed saucepan with a tight-fitting lid. Slowly pour in the rice and stir two or three times. Add more water if necessary to cover the rice by 1 inch, then cover the pan tightly. Turn the heat down to low and simmer for 20 minutes, or until the rice has absorbed all of the liquid.
  2. Remove the pan from the heat and let it sit, still covered, for another 15 minutes to ensure maximum water absorption. Spread the cooked rice out in a large skillet and allow it to cool to room temperature.
  3. Whisk or sift together the flour, baking powder, spices, and salt into a medium mixing bowl. Set aside.
  4. In a large mixing bowl, beat the eggs and sugar for several minutes until sugar is dissolved.
  5. Add the cooled rice and stir with a spoon until the rice is well coated.
  6. Add the dry ingredients to the rice-and-eggs mixture 1/2 cup at a time, stirring constantly, until well mixed and a dough forms.
  7. Place the rice dough on a lightly floured work surface and divide it into six even portions. Moistening your hands frequently wiht cold water to prevent sticking, shape each portion into a ball. They should each be the size of a golf ball.
  8. Pour the oil into a large Dutch oven to a depth of about 3 inches. Place the pot over high heat and heat the oil to 350˚F.
  9. When the end of a spoon sizzles when dipped into the oil, it's ready. Deep-fry the calas over medium-high heat, two or three at a time, turning them frequently with a slotted spoon. As they turn golden brown, use the slotten spoon to transfer them to paper towels to drain.
  10. Have your cane syrup and powdered sugar ready and serve the calas piping hot! They must be eaten hot and fresh.