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Name: Calas
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 2 1/4 c Cold water; 3/4 c Raw long-grain rice; 3/4 ts Salt; 2 c Flour; Vegetable oil; for frying; 3/8 c Granulated sugar; 4 Eggs; well beaten; 3/4 ts Freshly-grated nutmeg; 1/2 c Lukewarm water; 1 1/2 pk Dry yeast

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INGREDIENTS

2 1/4 c Cold water
3/4 c Raw long-grain rice
3/4 ts Salt
2 c Flour
Vegetable oil; for frying
3/8 c Granulated sugar
4 Eggs; well beaten
3/4 ts Freshly-grated nutmeg
1/2 c Lukewarm water
1 1/2 pk Dry yeast

Servings

INSTRUCTIONS

Place the water and rice in a saucepan and bring to a boil. Lower the heat and cook the rice for 5 to 30 minutes or until it is soft and tender. Drain the rice, place it in a mixing bowl, mash it with the back of a spoon, and set it aside to cool. In a separate bowl, dissolve the yeast in the lukewarm water, then add it to the cooled rice. Beat the mixture for 2 minutes, then cover the bowl with a slightly moistened towel and set it in a warm place to rise overnight. When ready to prepare, add the eggs, granulated sugar, nutmeg, salt, and flour to the mixture, beat it thoroughly, cover it and set aside to rise for 30 minutes. Heat 3 inches of oil in a heavy pan to 375 degrees. Drop the batter by the tablespoonful into the hot oil, frying a few at a time until golden brown. Drain on paper towels, then dust with confectioners sugar and serve hot. This recipe yields 6 servings. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Jessica Harris, "The Welcome Table" From the TV FOOD NETWORK - (Show # CL-9074 broadcast 02-26-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 09-01-1998 Recipe by: Jessica Harris

NOTES

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Calas

2 1/4 c Cold water
3/4 c Raw long-grain rice
3/4 ts Salt
2 c Flour
 Vegetable oil; for frying
3/8 c Granulated sugar
4 Eggs; well beaten
3/4 ts Freshly-grated nutmeg
1/2 c Lukewarm water
1 1/2 pk Dry yeast

Place the water and rice in a saucepan and bring to a boil. Lower the  heat and cook the rice for 5 to 30 minutes or until it is soft and  tender. Drain the rice, place it in a mixing bowl, mash it with the  back of a spoon, and set it aside to cool. In a separate bowl,  dissolve the yeast in the lukewarm water, then add it to the cooled  rice. Beat the mixture for 2 minutes, then cover the bowl with a  slightly moistened towel and set it in a warm place to rise  overnight. When ready to prepare, add the eggs, granulated sugar,  nutmeg, salt, and flour to the mixture, beat it thoroughly, cover it  and set aside to rise for 30 minutes. Heat 3 inches of oil in a heavy  pan to 375 degrees. Drop the batter by the tablespoonful into the hot  oil, frying a few at a time until golden brown. Drain on paper  towels, then dust with confectioners sugar and serve hot. This  recipe yields 6 servings.    Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of  Jessica Harris, "The Welcome Table" From the TV FOOD NETWORK - (Show  # CL-9074 broadcast 02-26-1998) Downloaded from their Web-Site -  http://www.foodtv.com    Formatted for MasterCook by Joe Comiskey, aka MR MAD -  jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net    09-01-1998    Recipe by: Jessica Harris

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Nutrition

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Serving Size: 1 Serving (104g)
Recipe Makes: 6 servings

Calories: 225
Calories from Fat: 5 (2%)

Amt Per Serving		% DV

	Total Fat 0.6g	1 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 3.5mg		0 %
Potassium 98.5mg		3 %
Total Carbohydrate 48.7g		14 %
	Dietary Fiber 1.9g	8 %
	Sugars, other 46.8g
Protein 5.9g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 225

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