Calas

• 2 1/2 teaspoons (1 package) active dry yeast
• 2 cups cooked and cooled medium-grain white rice
• 3 large eggs, beaten
• 1 to 2 cups all-purpose flour
• 1/2 cup light brown sugar
• 1/2 teaspoon salt
• 1 teaspoon freshly grated nutmeg
• 1 quart peanut oil
• Confectioners' sugar

1. Dissolve the yeast in 1 cup warm water and set aside.
2. In a medium bowl, use a wooden spoon or rubber spatula to combine the rice and eggs.
3. Add 1 cup of the flour, the brown sugar, salt and nutmeg; mix well.
4. Mix in up to 1 cup additional flour to make a batter that is thick but liquid enough to be dropped easily from a spoon.
5. Add the yeast mixture and mix thoroughly.
6. Cover with a clean dish towel and let stand overnight at room temperature.
7. Place the oil in a 3-quart casserole or Dutch oven.
8. Heat to 350 degrees.
9. Drop heaping tablespoons of batter into the oil and fry until nicely browned.
10. Drain on a double thickness of paper towels.
11. Dust with confectioners' sugar and serve while hot.

active dry yeast, white rice, eggs, flour, light brown sugar, salt, nutmeg, peanut oil, confectioners

Taken from cooking.nytimes.com/recipes/10602 (may not work)