For a richer flavor, use brown butter instead of regular melted butter. Soaking the raisins in warm water plumps them up, making them more juicy and delicious. Toasting the cashews enhances their nutty flavor and adds a pleasant crunch. Monitor the oil temperature closely to ensure the beignets cook evenly and don't burn. Serve these beignets with a drizzle of warm maple syrup or a dollop of whipped cream for an extra-special treat.
Calas (Creole Rice Beignets)
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PREP TIME10 mins
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COOK TIME10 mins
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TOTAL TIME1 hrs 40 mins
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SERVING8 People
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VIEWS6
Transform humble leftover rice into golden, spice-kissed beignets! These Creole treats, studded with plump raisins and fragrant spices, are a delightful way to start your day or add a touch of Southern charm to any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate30 g
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Cholesterol47 mg
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Fiber1 g
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Protein5 g
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Saturated Fat2 g
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Sodium311 mg
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Sugar13 g
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Fat9 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
20 mins
In a small bowl, combine the warm water and granulated sugar. Sprinkle the yeast over the top and let stand until foamy, about 10 minutes. This indicates the yeast is active.
02
Step
1 hrs 10 mins
In a separate bowl, add the cooked rice to the yeast mixture and stir well to combine. Cover with plastic wrap and let rest at room temperature for 10 minutes to allow the rice to soften and meld with the yeast.
03
Step
0 mins
Lightly mash the rice mixture with a fork, leaving some grains intact for texture. Stir in the eggs, soaked and drained raisins, salt, vanilla extract, cinnamon, and nutmeg. Mix well to evenly distribute the spices (5 minutes).
04
Step
5 mins
Gradually incorporate the flour and toasted cashews until just combined. Be careful not to overmix; a slightly lumpy batter is perfectly fine. Cover the bowl and let the batter rise in a warm place for 1 hour, or until doubled in size.
05
Step
0 mins
Heat about 2 inches of vegetable oil in a large, heavy-bottomed saucepan to 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
06
StepCarefully drop spoonfuls of batter into the hot oil, being mindful not to overcrowd the pan. Cook until golden brown on all sides, turning once or twice, about 5 minutes total. The beignets should puff up and become light and airy.
07
StepRemove the cooked beignets with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil.
08
StepWhile still warm, generously dust the beignets with confectioners' sugar. Serve immediately and enjoy!
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RECIPE REVIEWS
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Please Rate
Krystina Dubuque
Jul 1, 2025My kids devoured these! I will definitely be making them again.
Aiyana Kassulke
Jul 1, 2025I let the batter rise overnight in the fridge, and they were even more flavorful the next day!
Fanny Cremin
Jul 1, 2025I added a splash of rum to the batter and it gave them a wonderful aroma!
Adrienne Streich
Jun 30, 2025Next time, I'm going to try adding a pinch of cardamom for an extra touch of spice.
Shyanne Hickle
Jun 30, 2025The nutmeg really makes the difference! So comforting and delicious.
Ryleigh Wyman
Jun 30, 2025I found that using a cookie scoop helped to keep the size of the calas consistent.
Nayeli Beier
Jun 29, 2025Make sure your oil is at the right temperature, or they will be greasy!
Cory Mcclure
Jun 29, 2025These were so much better than I expected! A perfect way to use up leftover rice.