Title: Calas (Like the French Beignets)
Categories: Dessert
Yield: 24 Servings

1 1/2	c	Hot cooked rice
1/4	c	Sugar
1/2		Package dry yeast
1/2	ts	Ground nutmeg
1/2	c	Warm water (105 to 115)
		Vegetable oil
3		Eggs, beaten
		Sifted powdered sugar
1 1/4	c	All-purpose flour

Mash rice grains, and cool to lukewarm. Dissolve yeast in warm water, and stir into rice. Cover, and let rise overnight in a warm palce (85ø), free from drafts.

Add eggs, flour, sugar, salt, and nutmeg to rice mixture, beating until smooth. Cover, and let stand in a warm place (85ø) for 30 minutes.

Heat 3 inches of oil to 360ø; drop dough by tablespoonfuls into hot oil. Cook about 3 minutes or until golden brown. Drain; sprinkle with powdered sugar. Serve immediately.

Posted by Brent Williams to the Fidonet COOKING echo

From: Robert Miles Date: 06-26-98 (22:05) The Neverending Bbs (286) Fido-Natio

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