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Calas (Creole Rice Beignets)
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
100 minutes
Leftover rice transformed into delectable Creole beignets with sweet raisins and warm cinnamon, perfect for a delightful Sunday brunch.
Ingredients:
  • 0.5 cup warm water
  • 4 tablespoons white sugar
  • 1 (.25 ounce) package active dry yeast
  • 1 cup cooked white rice
  • 2 large eggs
  • 0.33333334326744 cup raisins
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon freshly grated nutmeg
  • 0.75 cup all-purpose flour
  • 0.25 cup crushed cashews
  • oil for frying
  • 2 tablespoons confectioners' sugar, or as needed
Instructions:
  • In a small bowl, mix water and sugar. Stir in yeast and let sit until foamy, approximately 10 minutes. Add rice and stir thoroughly. Cover with plastic wrap and allow to rest at room temperature for about 10 minutes.
  • Gently crush the rice mixture while keeping some grains whole. Add eggs, raisins, salt, vanilla extract, cinnamon, and nutmeg. Combine with flour and cashews until fully mixed. Cover and allow to rise in a cozy spot for 1 hour.
  • In a large saucepan, heat oil until it shimmers. Use a spoon to drop batter into the hot oil until browned, turning once, for about 5 minutes. Place on paper towels to drain and immediately dust with confectioners' sugar.

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