Calas: New Orleans Rice Cakes

Recipe Ingredients

3 cups	711ml	Water
1/2 teaspoon	2.5ml	Salt
1/2 cup	80g / 2.8oz	Long-grain rice
1		Dry yeast
1/2 cup	118ml	Warm water
3		Eggs
1/2 cup	99g / 3.5oz	Sugar
1 cup	62g / 2.2oz	Flour
1/2 teaspoon	2.5ml	Cinnamon
6 cups	1422ml	Vegetable oil - for frying
		Powdered sugar
		Steen's Pure Cane Syrup - (optional)

Recipe Instructions

Bring 3 cups of water to a boil with the salt. Add the rice and cook until it is soft and slightly mushy, about 30 minutes.

In a bowl dissolve the yeast in the 1/2 cup warm water. Add the rice and stir well to mix. Cover with plastic wrap and let sit in a warm, draft-free place for at least 4 hours or overnight.

Beat the eggs with the sugar, flour and cinnamon, and fold into the rice mixture to make a thick batter. Let rise, covered, in a warm place for 30 minutes.

In a large saucepan, heat the oil to 360 degrees. Drop the batter by tablespoonfuls into the hot oil and cook, turning, until golden brown on both sides, about 3 minutes. Sprinkle with powdered sugar before serving, and drizzle with Steen's syrup, if desired.

This recipe yields about 24 cakes, or 4 to 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E03) - from the TV FOOD - NETWORK

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