The Pioneer Woman Tasty Kitchen
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Rice Calas

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Level: Easy

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Description

Traditional Creole rice fritters served with cane syrup or molasses—my new favorite breakfast!

Ingredients

  • 8 cups Vegetable Oil For Frying, Or Enough To Fill Your Pot By 1 1/2 Inches
  • 3 cups Cooked Rice, Chilled
  • 1 cup Granulated Sugar
  • 1 Tablespoon Ground Cinnamon
  • 1 dash Ground Nutmeg
  • ½ teaspoons Salt
  • 1-½ teaspoon Baking Powder
  • 2  Eggs
  • 1-½ cup All-purpose Flour, Plus Additional If Needed
  • ½ cups Powdered Sugar (for Sprinkling)
  • ¾ cups Cane Syrup (or Molasses)

Preparation

Heat vegetable oil to a depth of 1 1/2 inches in a deep pot over high heat, until about 360ºF. (Test by dropping a small cube of bread in the oil; if it immediately starts sizzling and turning into a crouton, it’s good to go. If it starts turning brown and burning right away, it’s too hot.)

While the oil heats, combine rice, sugar, cinnamon, nutmeg, salt, baking powder, and eggs in a large mixing bowl. Add flour and combine well, making a batter that’s a little on the wet side, but thick enough to stay on a spoon without running off. Add more flour if necessary to get the right consistency.

When the oil is ready, scoop up a small amount of batter onto a tablespoon, then use another spoon to carefully push the batter into the oil. Fry in batches for only a minute or two, until golden brown all over. Drain on paper towel-lined plates.

Dust with powdered sugar and dip into Steen’s cane syrup (or molasses, honey, or preserves if you must).

Makes about 32 small fritters.

Note: If you, like I did, make the fritters too big and they don’t cook all the way through, just tear them in half and drop them back into the oil for a few seconds to cook through. They’ll taste just fine.

Recipe adapted from liner notes to Red Beans and Rice-ly Yours: Satchmo at the National Press Club

2 Comments

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food orleans on 5.6.2012

You’re welcome! It’s perfect for leftover rice!

Profile photo of Jeanne (aka NanaBread)

Jeanne (aka NanaBread) on 4.24.2012

And now I know what to do with the leftover rice in my fridge. I love this! They look so good. Thanks for sharing it.

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