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In times gone by, people of color sold these delicious cakes in the Vieux Carre of old New Orleans. A Sunday morning church service was followed by a trip there to hear them singing "Belle Cala, Tout Chaud!" and to carry supplies of them home for breakfast to be served with cane syrup or jam. Overnight rising time not included in preparation time. From the Creole chapter of the United States Regional Cookbook, culinary Arts Institute of Chicago, 1947.
- Cook rice until very soft.
- Drain, mash, and cool to lukewarm.
- Add yeast, beat and let rise overnight.
- In the morning, add remaining ingredients.
- Beat again and let rise about 20 minutes in a warm place.
- Preheat oil to 365°F.
- Drop batter by tablespoons into oil and fry until golden brown.
- Drain on paper towels and serve hot.