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Prep Time: 30 Minutes
Yields: 4 Servings

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, add powdered sugar and cane syrup.

1 cup long grain white rice
1½ cups cold water
1 tsp salt
½ tsp butter
1 package dry yeast
½ cup warm water
3 large eggs, beaten
¼ cup sugar
¼ tsp freshly-grated nutmeg
½ tsp salt
1¼ cups flour
2 cups vegetable oil
powdered sugar

In a 2-quart cast iron saucepan, bring cold water, salt and butter to a rolling boil. Add rice then reduce heat to simmer. Cover and cook 30 minutes. Do not remove cover or stir rice during cooking process. When done, stir rice and place in a large mixing bowl. Using the back of a wooden spoon, mash rice and allow to cool. Dissolve yeast in warm water. Stir yeast into rice and beat thoroughly with a spoon approximately 2 minutes. Cover bowl with a towel and set in a warm place to rise overnight. Once raised, blend in eggs, sugar, nutmeg, salt and flour. Stir well and cover bowl. Set in a warm place to rise 30 additional minutes. In a 14-inch cast iron skillet, heat oil over medium-high heat. 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. Top each cake with powdered sugar. Serve hot.


























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