Calas

Directions

1. 1
   Boil the rice in salted water until soft and mushy.
2. 2
   Drain thoroughly and mash the rice until soft and creamy.
3. 3
   Dissolve the yeast in the lukewarm water and add to the rice.
4. 4
   Cover with a clean cloth and allow to sit overnight.
5. 5
   In a mixing bowl, beat the egg yolks until thick and creamy, gradually adding 2 tablespoons of the sugar.
6. 6
   Fold in the spices and lemon zest.
7. 7
   In another bowl, beat the egg whites with the remaining 2 tablespoons sugar until stiff and glossy.
8. 8
   Combine the egg yolks with the rice.
9. 9
   Sift the flour into the mixture and mix well.
10. 10
    Fold in the egg whites and mix just until no streaks show.
11. 11
    In a large deep heavy skillet, bring 1 inch of oil to about 365.
12. 12
    One at a time, drop the mixture by teaspoonfuls into the hot oil and fry until golden, 5 to 7 minutes.
13. 13
    Drain on paper towels.
14. 14
    Dust the calas with confectioners sugar and serve in batches of one or two dozen.