Calas Recipe - Cooking Index
Calas Recipe - Cooking Index
| 2 1/4 cups | 533ml | Cold water |
| 3/4 cup | 120g / 4.2oz | Raw long-grain rice |
| 1 1/2 | Dry yeast | |
| 1/2 cup | 118ml | Lukewarm water |
| 4 | Eggs - well beaten | |
| 3/8 cup | 74g / 2.6oz | Granulated sugar |
| 3/4 teaspoon | 3.8ml | Freshly-grated nutmeg |
| 3/4 teaspoon | 3.8ml | Salt |
| 2 cups | 125g / 4.4oz | Flour |
| Vegetable oil - for frying | ||
| Confectioner's sugar |
Place the water and rice in a saucepan and bring to a boil. Lower the heat and cook the rice for 5 to 30 minutes or until it is soft and tender. Drain the rice, place it in a mixing bowl, mash it with the back of a spoon, and set it aside to cool. In a separate bowl, dissolve the yeast in the lukewarm water, then add it to the cooled rice. Beat the mixture for 2 minutes, then cover the bowl with a slightly moistened towel and set it in a warm place to rise overnight.
When ready to prepare, add the eggs, granulated sugar, nutmeg, salt, and flour to the mixture, beat it thoroughly, cover it and set aside to rise for 30 minutes.
Heat 3 inches of oil in a heavy pan to 375 degrees. Drop the batter by the tablespoonful into the hot oil, frying a few at a time until golden brown. Drain on paper towels, then dust with confectioners' sugar and serve hot.
This recipe yields 6 servings.
Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Jessica Harris, The Welcome Table - From the TV FOOD NETWORK - (Show # CL-9074 broadcast 02-26-1998) - Downloaded from their Web-Site - http://www.foodtv.com
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