Thursday, June 20, 2013

Calas Recipe- Creole Donuts From Leftover Rice- Gluten Free, Vegan and Sugar Free Options

Are you the type of person who doesn't like to eat the same meal over and over again, because it bores you? Are you the type of person who hates throwing out food that doesn't get eaten? Both of those apply to me, and I'm sure I'm far from the only one in that boat.
What I like to do is take leftovers that are boring me, and transforming them into another delicious meal completely different from the first meal, so it doesn't seem boring, and has more of a chance of getting eaten.

Calas are right up my alley, because they're exactly that- revamped leftovers. Hailing from New Orleans, calas are donuts made from leftover rice. Note that you want to use plain white rice for this- no rice cooked in chicken broth, with mushrooms, Spanish rice, garlic rice, etc... or your donuts will taste mighty funny. Just plain ol' white rice.

You can make these gluten free and vegan, and they're naturally dairy free. I also make them refined sugar free. So in general- a good snack, a good dessert, healthy, and cheapo. What's not to like?

Calas Recipe- Creole Donuts From Leftover Rice- Gluten Free, Vegan and Sugar Free Options

2 cups cooked long grain rice
3 tablespoons tapioca starch
5 tablespoons brown rice flour
1/2 teaspoon xanthan gum
OR 6 tablespoons wheat flour (whole wheat or white wheat is fine)
3 heaping teaspoons sugar or coconut sugar or 4 tablespoons honey
2 eggs or 4 tablespoons ground flax seeds and 5 tablespoons warm water
1 teaspoon nutmeg
2 1/2 teaspoons baking powder
1/2 teaspoon vanilla extract or a scant amount of ground vanilla bean
Oil for deep frying- use a healthy oil like coconut oil to keep healthiest

1. Mix all the ingredients together. If using flax instead of eggs, mix with warm water and set aside for 10 minutes first, before adding the rest of the ingredients.

2. Heat the oil in a frying pan until hot.

3. Drop spoonfuls of batter into the oil, and cook until browned. Flip over and cook on the other side.

4. Blot the oil off, and enjoy warm.

Ever hear of calas before? Does this recipe seem like something you'd enjoy? What is your favorite way to use up leftover rice?
Are you cool with re-eating the same foods over and over, or do you need to revamp your leftovers to make them palatable?


  1. Left over cooked rice that has been refrigerated over night makes a perfect Chinese Fried Rice. NM

  2. This sounds awesome! This recipe is definitely something I would like to try and it sure looks like it would be delicious too! I wonder if sticky rice could be used? I suppose not because I'm sure the rice needs to be able to break down somewhat, something sticky rice really doesn't do very well. I always have leftover sticky rice laying around! My two favorite ways to use leftover rice for making congee (rice porrage), or making onigiri (shaped rice dumplings; only possible with sticky rice) and eating them cold dipped in some sauce or just eating them plain.....usually plain. I don't really mind leftovers, actually, I kind of love them, but I ALSO love new things and I've been in a rut lately so this will be lots of fun to make with the family! I love your perspective on life and food, your approach to life, your recipes, and your straightforwardness. Thanks for being you and sharing a bit of it with me!

    Oh wait a second! Do you think these could be made savory? You mentioned rice cooked in chicken broth, mushrooms, garlic (yum!) and it got my wheels turning; subtract the sugar, nutmeg, and vanilla and you've got fried savory dinner roll/dumpling type things! Perhaps add cheese? Parsley? Corn meal? Alright, I'm getting carried away, you're the one with the blog here! Thanks for the inspiration, I'll let you know what crazy inventions I come up with!

  3. Thx for the idea, Sally Harris! Except for fried rice, I'd never thought of going the savory route! That will be very helpful. I needed more ideas!

  4. Calas can be made savory, though they're traditionally sweet (e tou chau). Cook rice per usual, but leave out the sugar and add other ingredients. You can also instead make them with black-eyed peas (au favres).

    Traditionally they were made with potatoes and corn meal as well (in addition to the wheat flour).

    Other uses of day-old rice is a rice pudding, or cracked-rice.


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