New Orleans Calas from The Glory of Southern Cooking by James Villas
“Belles calas, belles calas,” the street vendors of New Orleans used to hawk in the nineteenth century, selling the hot, spongy rice balls from colorful stands in the French Quarter. Today,...
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Ingredients
- ¼ teaspoon ground cinnamon
- ¼ teaspoon grated nutmeg
- 3 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon grated lemon zest
- ¼ teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1 quart vegetable or peanut oil
- 3 large eggs, beaten
- 2 cups boiled and cooled long-grain white rice
- ½ cup sugar
- Confectioners’ sugar, for dusting
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