Rice Calas

• 8 cups Vegetable Oil For Frying, Or Enough To Fill Your Pot By 1 1/2 Inches
• 3 cups Cooked Rice, Chilled
• 1 cup Granulated Sugar
• 1 Tablespoon Ground Cinnamon
• 1 dash Ground Nutmeg
• 1/2 teaspoons Salt
• 1-1/2 teaspoon Baking Powder
• 2 Eggs
• 1-1/2 cup All-purpose Flour, Plus Additional If Needed
• 1/2 cups Powdered Sugar (for Sprinkling)
• 3/4 cups Cane Syrup (or Molasses)

1. Heat vegetable oil to a depth of 1 1/2 inches in a deep pot over high heat, until about 360u0b0F. (Test by dropping a small cube of bread in the oil; if it immediately starts sizzling and turning into a crouton, it's good to go. If it starts turning brown and burning right away, it's too hot.)
2. While the oil heats, combine rice, sugar, cinnamon, nutmeg, salt, baking powder, and eggs in a large mixing bowl. Add flour and combine well, making a batter that's a little on the wet side, but thick enough to stay on a spoon without running off. Add more flour if necessary to get the right consistency.
3. When the oil is ready, scoop up a small amount of batter onto a tablespoon, then use another spoon to carefully push the batter into the oil. Fry in batches for only a minute or two, until golden brown all over. Drain on paper towel-lined plates.
4. Dust with powdered sugar and dip into Steen's cane syrup (or molasses, honey, or preserves if you must).
5. Makes about 32 small fritters.
6. Note: If you, like I did, make the fritters too big and they don't cook all the way through, just tear them in half and drop them back into the oil for a few seconds to cook through. They'll taste just fine.
7. Recipe adapted from liner notes to Red Beans and Rice-ly Yours: Satchmo at the National Press Club

vegetable oil, rice, sugar, ground cinnamon, ground nutmeg, salt, baking powder, eggs, allpurpose flour, powdered sugar, ube

Taken from tastykitchen.com/recipes/breads/rice-calas/ (may not work)