Sugar-coated rice cakes

Recipe Finder

March 20, 2002|By Ellen Hawks | Ellen Hawks,SUN STAFF

Helen J. McDonald of White Post, Va., requested a rice-cake recipe made with leftover rice. "Mom would cook the cakes for breakfast," McDonald wrote. "She would mix sugar, some milk, salt and add leftover rice and egg and I don't know what else."

Laura Brady of St. Augustine Beach, Fla., answered. "One of my favorite breakfast treats from New Orleans is called calas, which is a traditional creole recipe. The Coffee Pot Restaurant in New Orleans serves some of the best calas in the city. Below is my favorite calas recipe, submitted by Myldred Costa, which I found years ago in Louisiana Cuisine du Vieux Carre by Patio Planters Inc., 1984, of New Orleans."

Rice Cakes

Serves 2 to 3

2 eggs

1 cup cooked rice

1 cup self-rising flour

1/2 cup sugar

1 tablespoon vanilla extract

nutmeg, to taste

1/2 teaspoon salt

oil

powdered sugar for dusting

Add well-beaten eggs to rice and flour. Mix well. Then add sugar, vanilla, nutmeg and salt. Mix well. Drop from a teaspoon into hot oil and brown. Serve immediately dusted with powdered sugar.

Tester Laura Reiley's comments: "This is a delicious fritter, much like a beignet but with little chewy dots of rice and a sweet flavor imparted by the rice (I would recommend using white basmati rice or even fragrant jasmine rice). To make more of a cake, a disc of batter could be fried in a thin layer of oil in a frying pan, but deep-frying these in rounds yield a fluffy center and a crisp exterior. They must be eaten as they are made or they become heavy, oily and sodden."

Recipe requests

Margaret S. Waring of Baltimore sent a brief request for chicken gumbo soup.

Jody Chrz of Bend, Ore., is seeking a recipe for a "no-bake fruitcake" that has chopped-up orange-fruit-slice candy, graham cracker crumbs, apricots and/or dates.

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, MD 21278. If you send more than one recipe, please put each on a separate sheet of paper with your name, address and daytime phone number. Important: Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions.

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