Remember the Cala caller in New Orleans’ French Quarter: these are his “Belle Cala”.
2 cups cooked rice
3 eggs, beaten
1/4 tsp vanilla
1/2 tsp nutmeg
1/2 cup sugar
1/2 tsp salt
6 tbsp flour
3 tsp baking powder
Combine rice, eggs, vanilla and nutmeg and mix well.
Sift dry ingredients together and stir into rice mixture.
When thoroughly mixed, drop by spoonfuls into hot deep fat (360) and fry until brown. Drain on absorbent paper, sprinkle with confectioners’ sugar and serve very hot. Makes 18 to 20 calas.