I’m so excited to share my favorite recipe with you: Calas! These Creole rice beignets have been part of my family for generations, and I’m proud to carry on the tradition. They are absolutely delicious – a combination of light and fluffy sweet rice fritters, with a hint of cinnamon and nutmeg. Every time I make them, they disappear within minutes! I guarantee they’ll be a hit in any household.
Calas (Creole Rice Beignets) Recipe
- 2 cups cooked long grain white rice
- 1/2 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground nutmeg
- 1/4 teaspoon ground cinnamon
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup evaporated milk
- 1 teaspoon pure vanilla extract
- 1/4 cup vegetable oil
- Cooking oil, for frying
- Confectioner’s sugar, for dusting (optional)
- Let’s make Calas (Creole Rice Beignets)!
- First, get all your ingredients together. You’ll need 2 cups cooked long grain white rice, 1/2 cup all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 1/4 teaspoon freshly ground nutmeg, 1/4 teaspoon ground cinnamon, 2 large eggs, 1/2 cup granulated sugar, 1/2 cup evaporated milk, 1 teaspoon pure vanilla extract, 1/4 cup vegetable oil, cooking oil for frying, and confectioner’s sugar for dusting (optional).
- Now it’s time to get started! In a medium bowl, mix together the cooked rice, flour, baking powder, salt, nutmeg and cinnamon. In a separate bowl, whisk together the eggs, sugar, evaporated milk and vanilla until combined. Add the wet ingredients to the dry ingredients and mix well until everything is combined.
- Heat a large pot of oil on medium-high heat for about 5 minutes. Drop tablespoonfuls of the batter into the oil and fry until golden brown, about 2 minutes per side. Remove with a slotted spoon and drain on a paper towel-lined plate.
- Once all your Calas are cooked and cooled, you can serve them as is, or dust them with confectioner’s sugar for a little extra sweetness. Enjoy!
- Calories: 833
- Fat: 34g
- Saturated Fat: 5g
- Cholesterol: 110mg
- Sodium: 807mg
- Carbohydrates: 108g
- Fiber: 4g
- Sugar: 32g
- Protein: 16g
What is the history of calas (creole rice beignets)?
If you love the taste of Creole cuisine, then you must try calas! These delicious Creole rice beignets have a long and rich history that dates back to the 18th century.
The origin of calas can be traced to the slaves who worked on the plantations in Louisiana. They used leftover rice to make beignets which they would then sell in the streets of New Orleans. The beignets quickly became popular and were eventually adopted into Creole culture.
Today, calas are an important part of Creole cuisine and can be found in many restaurants throughout Louisiana. The traditional recipe for calas involves deep-frying the beignets in a combination of sugar, butter, and syrup. The beignets are usually served with a cup of chicory coffee.
Calas have also become popular outside of Louisiana, with some restaurants serving them in other parts of the US. They are usually served as a sweet treat and are often sold at festivals and outdoor events.
No matter where you are, calas are a delicious way to experience the flavors of Creole cuisine. They are a reminder of the past and a testament to the resilience of the people who created them.
How do you make calas (creole rice beignets)?
Ready to make some delicious calas (Creole rice beignets)? Follow these steps and you’ll have a batch of calas cooked up in no time.
- In a bowl, mix together 1 cup of cooked white rice, 2 tablespoons of all-purpose flour, 2 tablespoons of sugar, 1/2 teaspoon of salt, 1/2 teaspoon of baking powder, and a pinch of nutmeg.
- In a separate bowl, mix together 2 eggs, 1/2 cup of evaporated milk or heavy cream, 1 teaspoon of vanilla extract, and 1 tablespoon of butter.
- Combine the wet and dry ingredients until a thick batter forms.
- Heat 1-2 inches of oil in a deep pot over medium-high heat.
- Drop tablespoon-sized balls of the batter into the hot oil and fry for approximately 2-3 minutes, or until golden-brown.
- Remove the calas from the oil and drain on a paper towel-lined plate.
- Sprinkle the calas with powdered sugar and serve warm.
What are the benefits of eating calas (creole rice beignets)?
You’ll be delighted to find out that there are many benefits to eating calas, or Creole rice beignets! Here are just a few:
- The taste: Calas are a delicious treat, made with a unique blend of spices and sugar to make a sweet, savory treat. The texture is light and fluffy, with just the right amount of crunch.
- The health benefits: Calas are naturally gluten-free and contain no trans fat, making them a healthier alternative to many other fried treats. They’re also a great source of protein and carbohydrates, which can provide energy and help you feel fuller for longer.
- The convenience: Calas can be enjoyed as a quick snack or dessert, and they’re easy to make with just a few simple ingredients. They’re also a great way to use up leftover rice, so you can make them with whatever you have on hand.
- The cultural significance: Calas are an important dish in Creole culture, and eating them is a way to honor the culture and its traditions.
- The memories: For many people, eating calas brings back fond memories of family gatherings, holidays, and special occasions.
What ingredients are used to make calas (creole rice beignets)?
You’ll need just a few ingredients to make calas, a traditional Creole dish of rice beignets! You will need long-grain white rice, salt, sugar, evaporated milk, and oil for frying. Start by bringing two cups of water and a teaspoon of salt to a boil in a medium saucepan over high heat. Add the rice and stir, then reduce the heat to low, cover, and allow to simmer for 20 minutes. Once cooked, stir in a tablespoon of sugar and a cup of evaporated milk.
Now you’re ready to shape the calas! Scoop a tablespoon of the cooked rice and shape into a ball. You can use your hands or an ice cream scoop to get the right shape. Heat your oil in a deep skillet over medium-high heat. Fry the calas until golden brown, turning them over once, about two minutes per side.
Let the calas cool on a paper towel-lined plate. Serve warm with a dusting of powdered sugar, honey, or syrup.
How can you customize your calas (creole rice beignets)?
You can customize your calas (creole rice beignets) in so many ways! With a few simple ingredients and some creativity, you can make these delicious treats your own. Here are a few ideas to get you started:
- Spice it up: Add some kick to your calas by adding some chili powder, garlic powder, or other spices to your batter. You can also mix up the types of herbs you use for a unique flavor.
- Add some sweetness: Honey, maple syrup, and brown sugar are all great options for adding a little sweetness to your calas. For an extra special treat, add fresh fruit or jam to the batter before frying.
- Create a savory version: If you’d rather skip the sweet stuff, try seasoning your calas with oregano, basil, and Parmesan cheese. You can also add bacon or sausage to the batter for a savory twist.
- Get creative with the toppings: Top off your calas with a variety of tasty treats like powdered sugar, chocolate chips, or your favorite nut or seed. You can also top them with savory ingredients like sliced tomatoes or caramelized onions.
No matter how you customize your calas, they’re sure to be a delicious and unique treat.
What are the most popular dishes to pair with calas (creole rice beignets)?
If you’re a fan of classic Creole cuisine, then calas (Creole rice beignets) are a must-try. But what should you pair with these delicious, deep-fried treats? Well, the possibilities are endless, but here are some of the most popular, classic dishes that go well with calas.
First up is gumbo. This hearty stew is a staple of New Orleans cuisine, and its hearty flavors pair perfectly with the milder taste of calas. You can also give this classic Creole dish a spin by adding some calas to the mix. Simply crumble them up and stir them into the stew for a unique twist on this classic dish.
Another popular dish to pair with calas is jambalaya. This Creole-style rice dish is packed with flavor and goes great with calas. The contrast between the two dishes makes for a delicious combination. Plus, you can add some extra crunch and flavor to your jambalaya by adding some crumbled calas to the mix.
Finally, no Creole feast would be complete without some red beans and rice. This classic dish is a favorite in New Orleans, and it pairs perfectly with calas. The creamy texture of the red beans and the crunch of the calas make this a match made in heaven.
So, if you’re craving some classic Creole cuisine, then look no further than calas (Creole rice beignets). These delicious, deep-fried treats go great with all sorts of dishes, but the ones listed above are some of the most popular and classic pairings.