Calas (Creole Rice Beignets)

A great use for leftover rice, these Creole beignets feature raisins and cinnamon and are great for a Sunday brunch.

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 218 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1 (.25 ounce) package active dry yeast
• 2 large eggs
• 4 tablespoons white sugar
• 1 cup cooked white rice
• 1 teaspoon freshly grated nutmeg
• oil for frying
• 0.75 cup all-purpose flour
• 0.5 cup warm water
• 0.33333334326744 cup raisins
• 0.25 cup crushed cashews
• 2 tablespoons confectioners' sugar, or as needed

Recipe Instructions

Step 1

Combine water and sugar in a small bowl. Add yeast and let stand until foamy, about 10 minutes. Add rice and stir well. Cover with plastic wrap and leave at room temperature, about 10 minutes.

Step 2

Lightly mash the rice mixture, leaving some grains intact. Stir in eggs, raisins, salt, vanilla extract, cinnamon, and nutmeg. Mix in flour and cashews until well incorporated. Cover and let rise in a warm place for 1 hour.

Step 3

Heat enough oil in a large saucepan to cover the beignets. Drop spoonfuls of batter into the hot oil; cook until browned, turning once, about 5 minutes. Drain on paper towels. Promptly sprinkle with confectioners' sugar.