Makes 14 to 17 medium-sized Calas
YouTube instructional video is at the bottom.
What you’ll need
Cooked day-old long grain rice
All-purpose flour
Sugar
Salt
Instant yeast
Whole milk (Room temp)
1 large egg (Room temp)
Vegetable canola or peanut oil
Vanilla extract
Butter extract
Ground nutmeg
Confectioners’ sugar
Tools you’ll need
4-quart pot, deep fryer or a 10-inch round cast iron skillet
Small ice cream scoop
Mesh strainer spoon
Cooling rack with a pan underneath it
Thermometer
Making the rice mixture
Preheat fire to medium heat.
Step 1- Add 1/3 cup whole milk (Room temp), 1/2 cup warm water, 2 tablespoons sugar, 1/8 teaspoon ground nutmeg, 1/8 teaspoon salt and 1 1/2 cups (8 ounces in weight) of cooked day-old long grain rice into a medium sized pot. Let simmer for 2 to 3 minutes stirring occasionally.
Step 2- Add rice mixture and 2 to 3 teaspoons vanilla extract, and 1/2 teaspoon butter extract into a medium-sized bowl and stir until combined. Let cool until rice mixture reaches a temperature of 120 degrees F.
Step 3- Once the rice mixture reaches a temperature of 120 degrees F, add 1 large egg (Room temp) 1/2 teaspoon instant yeast and 6 tablespoons all-purpose flour and stir until combined. Cover bowl with lid and let sit in a warm spot for 45 minutes to an hour.
Step 4- Add 6 additional tablespoons all-purpose flour and stir until combined. Set aside until ready to be fried.
Heating the oil
Preheat fire to medium heat. Deep fryers preheat to 350 degrees F.
Step 5- Add 48 Fl ounces of vegetable, canola or peanut oil into a medium-sized 4-quart pot. If you are using a deep fryer, add oil according to instructions on how much of oil you need to add. If you are using a 10-inch round cast iron skillet, add 3 cups of oil into skillet. Let oil get hot until it reaches a temperature of 350 degrees F.
Frying the calas
Note- Frying times vary depending on the amount of rice batter you are frying, the temperature of your oil and your pot, skillet or deep fryer.
Step 6- Scoop up a small amount of the rice batter (1 or 2 tablespoons) using the small ice cream scoop, and quickly drop into the hot oil. Let fry for 4 to 6 minutes or until Calas are nice golden brown.
Step 7- Remove calas from the hot oil using a mesh straining spoon and place on to a cooling rack with an 11 by 17-inch baking pan underneath it. Let cool for 5 minutes.
Step 8- Add 1/3 cup confectioners’ sugar into a small mesh strainer and generously sprinkle on top of the calas. From there they are ready to be served. Enjoy!
YouTube instructional video
