Calas (Fried Rice Balls)

Calas (Fried Rice Balls)

  • Prep Time: 15 mins
  • Total Time: 40 mins
  • Servings: 4-6

    • About This Recipe

    “In days gone bye, horse-drawn carts in the streets of New Orleans sold these wonderful, aromatic rice cakes. They have never been widely available in restaurants. They make a great breakfast or snack. These sweets were very popular.”

    Ingredients

  • 6tablespoonsflour
  • 3tablespoonssugar
  • 2teaspoonsbaking powder
  • 1/4 teaspoonsalt
  • 1/4 teaspoonvanilla
  • 2cupscooked rice
  • 2eggs
  • 1pinchnutmeg
  • cooking oil
  • powdered sugar

    • Directions

  • Mix together the flour, sugar, baking powder, salt, and vanilla.
  • Thoroughly mix the rice and eggs together in a separate bowl.
  • Add the dry ingredients to the rice and egg mixture.
  • When thoroughly mixed, drop by spoonfuls into the hot deep fat (about 360 degrees F) and fry until brown.
  • Drain on paper towel.
  • Sprinkle with powdered sugar and serve while hot.
  • Other variations are to serve with honey.

    • Reviews

  • “Had no idea what these would taste like, yum! Was looking for something gluten free to try for my son…I will try some ajustments to make it gf. also will try to bake instead of frying..Honey butter and a dust of powdered sugar and they tasted like a donut. Next time I will increase the nutmeg as I only used about 1/8 tsp.”

  • “Omg these are so good! Thank you so much for your recipe. You saved me from dying from hunger and deliciously too! I didn’t have nutmeg, but it still tastes very good without! I’ll even try some onion powder and whatever I have. Thanks again! :)”

  • “I made these quite small (1 heaped tspn per ball) using basmati rice for after-dinner sweets for Ramadan – very tasty and well-received!Thanks for a nice sweet treat!”

  • “This was my first time making calas and I am sorry I hadn’t made them sooner! For this recipe I used leftover short grain brown rice and pan fried the calas instead of deep frying. I portioned out 2 tablespoons of the batter for each rice ball and that seemed to be the perfect amount. For serving,melted butter in which I stirred in softened honey; powdered sugar on top. Next time I would like to try using more aromatic rice like jasmine or basmati. Don’t you just love recipes with history? Thanks, Miss Annie!”

  • “I am always on the lookout for new treats for my daughter and me to try. These were very good. (My 2 year old especially thought so) I served some with powdered sugar and some with maple syrup and they were good both ways. “

  • “These are so different and really tasty. Almost like rice pudding to go! Served them with honey and with some new maple syrup. Yummy!!”

  • “We still serve them down in New Orleans at the old Coffee Pot.Delicious!”

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