Rice Calas

• 2 cups cooked rice, a little warmer than room temperature
• 1 package dry yeast, softened in 1/2 cup warm water
• 2 teaspoons, plus 1/4 cup, sugar
• 3 eggs, beaten
• 1 cup flour
• 1/4 teaspoon grated nutmeg
• 1/2 teaspoon salt
• Vegetable oil, for frying
• Confectioners sugar, for serving
• Strawberry preserves, optional

1. Place the rice in a deep mixing bowl and add the dissolved yeast and 2 teaspoons sugar.
2. Stir together with a wooden spoon, mashing the rice slightly, then cover and set in a warm place to rise overnight, or for at least 23 hours.
3. When ready to cook, stir the eggs, 1/4 cup sugar, flour, nutmeg, and salt into the rice mixture.
4. Beat 1 minute, then set aside and let rise another 2030 minutes.
5. Heat 2 inches of oil in a wide, deep skillet until hot (about 350F) but not smoking.
6. Working in batches so you dont overcrowd the skillet, carefully drop the batter by tablespoonfuls into the hot oil and fry for 23 minutes, then flip the fritters and cook them until golden brown all over, another minute or so.
7. Drain on paper towels and repeat with the remaining batter.
8. Sprinkle the calas with confectioners sugar and serve with preserves on the side for dipping.

rice, yeast, sugar, eggs, flour, nutmeg, salt, vegetable oil, confectioners sugar, strawberry preserves

Taken from www.epicurious.com/recipes/food/views/rice-calas-383552 (may not work)