Calas (Creole Rice Beignets)

A enormous use for relic rice, these beignets feature raisins and cinnamon and are great for a Sunday brunch.

The ingredient of Calas (Creole Rice Beignets)

1. u00bd cup admiring water
2. 4 tablespoons white sugar
3. 1 (.25 ounce) package perky dry yeast
4. 1 cup cooked white rice
5. 2 large eggs
6. u2153 cup raisins
7. 1 teaspoon salt
8. 1 teaspoon vanilla extract
9. 1 teaspoon arena cinnamon
10. 1 teaspoon freshly grated nutmeg
11. u00be cup all-purpose flour
12. u00bc cup crushed cashews
13. oil for frying
14. 2 tablespoons confectioners sugar, or as needed

The instruction how to make Calas (Creole Rice Beignets)

1. tote up water and sugar in a small bowl. amass yeast and let stand until foamy, about 10 minutes. accumulate rice and demonstrate well. Cover in the manner of plastic wrap and leave at room temperature, nearly 10 minutes.
2. Lightly mash the rice mixture, leaving behind rejection some grains intact. stir up opinion in eggs, raisins, salt, vanilla extract, cinnamon, and nutmeg. mixture combination in flour and cashews until competently incorporated. Cover and let rise in a doting place for 1 hour.
3. Heat enough oil in a large saucepan to cover the beignets. Drop spoonfuls of swear into the hot oil; cook until browned, turning once, approximately 5 minutes. Drain roughly paper towels. Promptly sprinkle later than confectioners sugar.

Nutritions of Calas (Creole Rice Beignets)

calories: 218.2 calories
carbohydrateContent: 30.4 g
cholesterolContent: 46.5 mg
fatContent: 9.1 g
fiberContent: 1.2 g
proteinContent: 4.5 g
saturatedFatContent: 1.6 g
servingSize:
sodiumContent: 311.1 mg
sugarContent: 12.7 g
transFatContent:
unsaturatedFatContent: