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Creole Calas
1 package dry yeast
1/2 cup warm water
1 1/2 cups well-cooked short-grain rice
3 eggs, beaten
1/4 cup granulated sugar
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
Vegetable oil
1/2 cup confectioners' sugar
1 tablespoon ground cinnamon
Dissolve yeast in water. Mash hot cooked rice with the back of a spoon; cool to lukewarm.
Combine yeast and rice, mixing well; cover and let rise in a warm place overnight.
In the morning add eggs, sugar, flour, salt and nutmeg to rice mixture, beating until thoroughly mixed.
Heat 3 inches of vegetable oil in a skillet to 375 degrees F. Drop the batter by tablespoonsful into hot oil, and cook until golden brown, turning once. Drain well on paper towels.
Combine confectioners' sugar and cinnamon; sprinkle over hot calas and serve immediately.
Yields about 2 dozen.
