Calas: New Orleans Rice Cakes Recipe

• 3 c. water
• 1/2 tsp salt
• 1/2 c. long-grain rice
• 1 pkt dry yeast
• 1/2 c. hot water
• 3 x Large eggs
• 1/2 c. sugar
• 1 c. flour
• 1/2 tsp cinnamon
• 6 c. vegetable oil for frying Powdered sugar Steen"s Pure Cane Syrup (optional)

1. Bring 3 c. of water to a boil with the salt.
2. Add in the rice and cook till it is soft and slightly mushy, about 30 min.
3. In a bowl dissolve the yeast in the 1/2 c. hot water.
4. Add in the rice and stir well to mix.
5. Cover with plastic wrap and let sit in a hot, draft-free place for at least 4 hrs or possibly overnight.
6. Beat the Large eggs with the sugar, flour and cinnamon, and fold into the rice mix to make a thick batter.
7. Let rise, covered, in a hot place for 30 min.
8. In a large saucepan, heat the oil to 360 degrees.
9. Drop the batter by tablespoonfuls into the warm oil and cook, turning, till golden on both sides, about 3 min.
10. Sprinkle with powdered sugar before serving, and drizzle with Steen"s syrup, if you like.
11. This recipe yields about 24 cakes, or possibly 4 to 6 servings.

water, salt, longgrain rice, yeast, hot water, eggs, sugar, flour, cinnamon, vegetable oil

Taken from cookeatshare.com/recipes/calas-new-orleans-rice-cakes-97778 (may not work)