Time: 15 minutes prep time - stands overnight
Skill required: Patience
2-1/2 teaspoons (1 package) active dry yeast
2 cups cooked and cooled medium-grain white rice
3 large eggs, beaten
1 to 2 cups all-purpose flour
1/2-cup light brown sugar
1/2-teaspoon salt
1 teaspoon freshly grated nutmeg
1 quart peanut oil
Confectioners' sugar
STOP! Do you have the rice cooked and cooled? If so, you may pass GO!
1. Dissolve the yeast in 1 cup warm water and set aside.
2. In a medium bowl, use a wooden spoon or rubber spatula to combine the rice and eggs. (If you previously hid the wooden spoon and/or rubber spatula and can't remember where... try a large serving spoon.)
3. Add 1 cup of the flour, brown sugar, salt and nutmeg and mix well.
4. Mix in UP TO A CUP of additional flour to make a batter that is thick but liquid enough to be dropped easily by a spoon.
5. Add the yeast mixture and mix thoroughly.
6. Cover with a clean dishtowel and let stand overnight at room temperature. (The yeast will attract cats and dogs, especially bloodhounds... she groaned, experience talking. Ferrets are especially attracted to yeast. Be sure to secure dishtowel and/or place bowl in inaccessible location. Better yet, lock the critters out of the kitchen for the evening. BTW, bloodhounds locked in the laundry room howl incessantly.)
7. Place the oil in a 3-quart casserole or Dutch oven. (casserole = wide mouthed cooking dish)
8. Heat to 350 degrees Fahrenheit. YES, you need an oil thermometer. NO, I don't want to know you don't own one. But if you don't... and the oil has begun to spatter raucously... it's hot enough.
9. Drop heaping tablespoons of batter into the oil and fry until nicely browned. (heaping = overflowing; nicely browned = golden like toast)
10.Drain on a double thickness of paper towels.
11.Dust with confectioners' sugar and serve while hot.
Yields: @ 20 - so-o-o double or triple the recipe - you'll be soooo glad you did!
Substitutions: None!
Commentary: Once you've made these wonderful dumplings of taste sensation, you'll want to enjoy them again and again. This is an especially nice treat to serve your beloved as a breakfast dessert - uhhhhh, unless he/she was counting on YOU for dessert. This is also a wonderful treat for brunch - you can keep the calas in a "warmer" while serving the other food and/or serve at the same time. Try not to stuff your mouth with more than one at a time; they are meant to be savored one right after the other... When I made these rich little gems, I managed to eat most before they were sufficiently cooled. Alas! I had to make several more batches before I had enough to serve my guests. Tsk.
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