Creole Rice Calas


Recipe courtesy of Poppy Tooker, New Orleans

Makes 12

  • 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

Creole Rice Calas

Creole Rice Calas 

Click image to enlarge


In bowl, combine rice, flour, sugar, baking powder, salt and nutmeg and mix well.  Add eggs and vanilla and mix well. 
Heat vegetable oil for deep-frying to 360˚F.  Carefully drop rice mixture by spoonfuls into hot oil and fry until brown. 
Remove with a slotted spoon and drain on paper towels.
Sprinkle with confectioners' sugar.

Serve hot.


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