Calas Recipe
- 1/2 cup long-grain rice
- Salt
- 1/2 ounce fresh cake yeast or 1 package active dry yeast
- 3 tablespoons lukewarm water
- 2 eggs, separated
- 4 tablespoons sugar
- 1/8 teaspoon freshly grated nutmeg
- 1/8 teaspoon ground allspice
- ¼ teaspoon cinnamon
- Grated zest of 1/2 lemon
- 1/2 cup all-purpose flour, sifted
- Vegetable oil, for deep frying
- Confectioners’ sugar, for decoration
- Deep-frying thermometer
- Boil the rice in salted water until soft and mushy. Drain thoroughly and mash the rice until soft and creamy.
- Dissolve the yeast in the lukewarm water and add to the rice. Cover with a clean cloth and allow to sit overnight.
- In a mixing bowl, beat the egg yolks until thick and creamy, gradually adding 2 tablespoons of the sugar. Fold in the spices and lemon zest.
- In another bowl, beat the egg whites with the remaining 2 tablespoons sugar until stiff and glossy.
- Combine the egg yolks with the rice. Sift the flour into the mixture and mix well. Fold in the egg whites and mix just until no streaks show.
- In a large deep heavy skillet, bring 1 inch of oil to about 365°. One at a time, drop the mixture by teaspoonfuls into the hot oil and fry until golden, 5 to 7 minutes. Drain on paper towels.
- Dust the calas with confectioners’ sugar and serve in batches of one or two dozen.
