One of my favorite podcast/radio shows is The Splendid Table. I’m Lynne Rossetto Kasper’s biggest fan. A couple of months ago she interviewed Poppy Tooker, who is a self-proclaimed Calas’ saviour.


For years Calas have been forgotten and when everyone thinks of a sweet fritter from New Orleans, we only think of the Beignets. Well, since I LOVE rice so much, today I’ll be Poppy Tooker’s helper and try through this little blog to spread the word about this great treat.


Calas are like a mini-fried sweet rice ball. It’s really more like a rice pudding ball that is crispy and sweet. The final product is beautiful.


Why should you try this? Because I know one of these days, you will find yourself with a couple of cups of leftover white rice and with the craving for something sweet.





By Poppy Tooker via 



  • 2 cups cooked white rice
  • 6 tablespoons all purpose flour
  • 3 heaping tablespoon sugar
  • 2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon vanilla
  • 2 eggs
  • 5 cups vegetable oil for frying
  • Powdered sugar


In a large bowl mix the rice, flour, baking powder and salt.  Add the vanilla and eggs, mix well.


Heat oil and bring to a temperature between 350°F and 360°F.  Once oil is hot drop batter by tablespoons into the hot oil.  Fry until golden brown on both sides.  Remove from oil and drain on paper towels.  Serve hot and sprinkle with powdered sugar.

Makes 1 dozen