Calas "Tout" Chaud


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about 1 1/2 dozen

Recipe from

Oxmoor House


2 eggs, separated
1 cup sugar
1 cup cooked rice
2 cups all-purpose flour
2 teaspoons baking powder
Vegetable oil
Sifted powdered sugar


Beat egg yolks; gradually add sugar, beating well. Add rice, flour, and baking powder, stirring well.

Beat egg whites (at room temperature) until stiff peaks form; gently fold into rice mixture just until the dry ingredients are moistened.

Drop mixture by tablespoonfuls into deep hot oil (375°); cook 1 minute or until golden brown. Turn and cook other side. Drain well. Sprinkle with powdered sugar. Serve hot.


Oxmoor House Homestyle Recipes

January 1983
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