Calas: New Orleans Rice Cakes (Emeril Lagasse) |
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Prep Time: 630 Minutes Cook Time: 40 Minutes |
Ready In: 670 Minutes Servings: 24 |
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Ingredients:
3 cups water |
1/2 teaspoon salt |
1/2 cup long-grain rice |
1 package dry yeast |
1/2 cup warm water |
3 eggs |
1/2 cup sugar |
1 cup flour |
1/2 teaspoon cinnamon |
6 cups vegetable oil, for frying |
powdered sugar |
steen's pure cane syrup, optional |
Directions:
1. Bring 3 cups of water to a boil with the salt. Add the rice and cook until it is soft and slightly mushy, about 30 minutes.
2. In a bowl dissolve the yeast in the 1/2 cup warm water. Add the rice and stir well to mix. Cover with plastic wrap and let sit in a warm, draft-free place for at least 4 hours or overnight.
3. Beat the eggs with the sugar, flour and cinnamon, and fold into the rice mixture to make a thick batter. Let rise, covered, in a warm place for 30 minutes.
4. In a large saucepan, heat the oil to 360 degrees F. Drop the batter by tablespoonfuls into the hot oil and cook, turning, until golden brown on both sides, about 3 minutes. Sprinkle with powdered sugar before serving, and drizzle with Steen's syrup, if desired.
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