Chef Folse's Calas Rice Cakes With Cane Syrup

Prep Time: 30 Minutes

Yields: 12 Rice Cakes


The Africans brought rice-growing techniques to America from Senegal. In addition, they created calas, or rice cakes, as a different type of breakfast food. To give the rice cakes a sweet touch, serve with powdered sugar and cane syrup.


2 cups cooked cold rice

¼ cup cane syrup

canola oil for deep-frying

6 tbsps flour

4 tbsps sugar

2 tsps baking powder

¼ tsp salt

? tsp nutmeg

2 eggs, beaten

¼ tsp vanilla

powdered sugar for dusting


In a home-style deep-fryer such as a FryDaddy®, heat canola oil according to manufacturer's directions. If a deep-fryer is not available, place 2 inches of oil in a large pot and heat to 360°F.

In a large mixing bowl, break up cold rice so no lumps remain. Stir in dry ingredients and mix until rice is well coated. Fold in eggs and vanilla then mix until a thick batter is formed. Working in batches, gently drop heaping tablespoons of rice batter into hot oil. Deep-fry 4–5 cakes at a time until golden brown on all sides. Remove and drain. Continue until all cakes are cooked. Top each cake with powdered sugar and drizzle with cane syrup. Serve hot.