Calas

It’s national rice month! Like I need month dedicated to rice to remind me to eat some rice.

I heard about this on “The Splendid Table” last weekend. The story that Poppy Tooker told was just as good as the calas.
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This is copy/pasted from Poppy’s FB page, photos are mine.
The recipe said to sprinkle powdered sugar on the calas, but I rolled some of them in powdered sugar while they were warm, which created a kind of glaze. I put them on the stovetop to warm them up this morning, and they became crispy all over again, and the sugar created a kind of caramelized glaze, so…either way. It’s sugar, you know? What could go wrong?
CALAS
YIELDS 1 DOZEN CALAS
MIX TOGETHER
2 CUPS COOKED RICE
6 T FLOUR
3 HEAPING T SUGAR
2 TSP. BAKING POWDER
1/4 TSP. SALT
1/4 TSP. VANILLA
THEN ADD
2 EGGS
5 – 6 CUPS VEGETABLE OIL FOR FRYING
POWDERED SUGAR FOR TOPPING
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MIX THE RICE WITH FLOUR, SUGAR, BAKING POWDER AND SALT. SPRINKLE ON THE VANILLA AND MIX WELL. ADD EGGS AND WHEN THOROUGHLY MIXED, DROP BY TABLESPOONFULS INTO THE HOT OIL (360 DEGREES.)
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FRY UNTIL BROWNED ON BOTH SIDES. DRAIN ON PAPER TOWEL AND SPRINKLE WITH POWDERED SUGAR. SERVE HOT.
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