Recipe - Calas (Rice Donuts)

1 One half cup Cooked brown rice; (cooked
with extra water to make
very soft)
1 pack Yeast; active dry or
compressed
One half cup Warm water
3 Eggs; beaten
1 One fourth cup Sifted allpurpose flour
One fourth cup Sugar
One half teaspoon Salt
One fourth teaspoon Nutmeg
Oil for frying

Mash rice and cool to lukewarm. Soften yeast in warm water and stir into
lukewarm rice; mix well. Cover and let rise overnight. In the morning, add
eggs, flour, sugar, salt and nutmeg. Beat only until smooth. Let stand in a
warm place for 30 minutes. Drop by tablespoons into deep hot oil and fry
until golden, about 3 minutes. Serve sprinkled with confectioners' sugar or
sugar mixed with cinnamon. Yields 2 dozen.

FROM "HAVE A RICE DAY!", THE

ARKANSAS RICE DEPOT, 1014 MAIN

LITTLE ROCK, AR 72202

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.