Recipe by chef Poppy Tooker, New Orleans Cooking Experience

Makes 12 calas

Ingredients:

• 2 cups cooked rice
• 6 tablespoons flour
• 3 heaping tablespoons sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon vanilla
• Nutmeg, to taste
• 2 eggs
• Powdered sugar

Instructions:

Keep rice mixture cool (below 70°F) or it might not hold together when frying. Mix rice and dry ingredients together in a bowl. Add vanilla and nutmeg. Add eggs. Mix thoroughly. Drop by spoonfuls into hot deep fat (360°F) and fry until brown. Drain on paper. Sprinkle with powdered sugar. Serve hot.