Creole Rice Calas | Louisiana Kitchen & Culture
louisiana.kitchenandculture.com
Lightly fried rice dumplings drizzled with powdered sugar—deliciously crispy on the outside, soft on the inside. Perfectly simple yet utterly charming.
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Cooking tools:
- Deep-fry thermometer
- Pot
- Stove
- Mixing bowl
- Spoon
- Slotted spoon
- Paper towel
- Plate
Ingredients
- 2 cups cooked long-grain white rice
- 6 tablespoons all-purpose flour
- 3 heaping tablespoons sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- Dash of nutmeg
- 2 large eggs
- 1/4 teaspoon vanilla extract
- Vegetable oil (for deep-frying)
- Confectioners' sugar
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