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  Added: Jan 30, 2007  •  Visited (646)  •  Print version Print this recipe (41)  •  eMail recipe eMail recipe (1)  •  Write review  •  Not rated Rate this recipe
 
Deep - Fried Rice Balls
(Calas)
What You Need:
  • 1½ cups water
  • 2/3 cup uncooked white rice, not the converted variety
  • 1½ cups unsifted flour
  • 1½ teaspoons double-acting baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg, preferably freshly grated
  • ¼ teaspoon salt
  • 2 eggs
  • 2 tablespoons sugar
  • Vegetable oil for deep frying

  • How To Cook:
    1. Bring the water to a boil in a small heavy saucepan set over high heat. Pour in the rice in a slow, thin stream, stir two or three times, then cover the pan tightly. Reduce the heat to low and simmer for 15 minutes, or until the rice has absorbed all of the liquid in the pan and the grains are plump and tender. Spread out the rice in a large shallow pan and let it cool to room temperature.

    2. Meanwhile, combine the flour, baking powder, cinnamon, nutmeg and salt, sift them together into a bowl, and set aside.

    3. In a deep bowl, beat the eggs and sugar for 2 or 3 minutes with a wire whisk or a rotary or electric beater. Add the cooled rice and stir briskly with a spoon until the grains are separated and evenly coated with the egg-and-sugar mixture. Add the flour mixture ½ cup at a time, stirring the dough well after each addition.

    4. Divide the rice dough into six equal portions and, moistening your hands frequently with cold water, pat and shape each portion into a ball about 2½ inches in diameter. As you proceed, place the balls side by side on wax paper.

    5. Pour the vegetable oil into a deep fryer or large heavy saucepan to a depth of about 3 inches and heat the oil until it reaches a temperature of 350°F on a deep-frying thermometer.

    6. Deep-fry the rice balls, two or three at a time, turning them about with a slotted spoon for about 8 minutes, or until they are golden brown and crusty. As they brown, transfer the rice balls to paper towels to drain while you deep-fry the rest.

    7. Arrange the "Calas" attractively on a heated platter and serve them while they are still hot. "Calas" are traditionally served at breakfast, accompanied by cane syrup or jelly or sprinkled with a little confectioners' sugar or a mixture of granulated sugar and cinnamon.

    To Make: 6 balls
    This recipe is also available in:
    Cuisine » Americas » Creole
    Main Ingredient » Grains & Cereals » Rice
    Main Ingredient » Grains & Cereals » Flour
    Main Ingredient » Nuts » Nutmeg
    Dish » Breakfast Dishes

     





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