Calas

Calas, or rice beignets, are a traditional dish from New Orleans and an interesting way to use up leftover cooked rice. The frying oil, once cool, can be passed through a fine sieve and used up in cooking or, if it’s not too dark and bitty, used again for deep frying.

Mix together 1 cup cooked white rice, 3 tbsp plain flour, 2 tbsp sugar, 1 tsp baking powder, a pinch of salt, 1/2 tsp cinnamon and a sprinkle of ground cardamom. Add an egg and mix in thoroughly. Heat 1 1/2 inches of oil in a steep sided frying pan over a medium heat. Test the heat of the oil with a few grains of the mixture – it should sizzle but not spit. Take a heaped spoonful of the mixture, smooth down the top, then slide off the spoon into the oil with your finger. Cook the calas for 3-4 minutes on either side or until brown and crispy on the outside. Remove with a slotted spoon and set on kitchen paper to drain. Sprinkle over icing sugar and eat hot.

Serves 2 as a snack.

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