Recipe of the Week



Prep Time: 30 Minutes
Yields: 12 Rice Cakes

The Africans brought rice-growing techniques to America from Senegal. In addition, they created calas, or rice cakes, as a different type of breakfast food. To give the rice cakes a sweet touch, serve with powdered sugar and cane syrup.

2 cups cooked cold rice
¼ cup cane syrup
canola oil for deep-frying
6 tbsps flour
4 tbsps sugar
2 tsps baking powder
¼ tsp salt
⅛ tsp nutmeg
2 eggs, beaten
¼ tsp vanilla
powdered sugar for dusting

In a home-style deep-fryer such as a FryDaddy®, heat canola oil according to manufacturer's directions. If a deep-fryer is not available, place 2 inches of oil in a large pot and heat to 360°F. In a large mixing bowl, break up cold rice so no lumps remain. Stir in dry ingredients and mix until rice is well coated. Fold in eggs and vanilla then mix until a thick batter is formed. Working in batches, gently drop heaping tablespoons of rice batter into hot oil. Deep-fry 4–5 cakes at a time until golden brown on all sides. Remove and drain. Continue until all cakes are cooked. Top each cake with powdered sugar and drizzle with cane syrup. Serve hot.



















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