Dessert

Sweet Rice Fritters – Calas Recipe

ByJeannette Jaeger February 7, 2026February 7, 2026

Introduction

Sweet Rice Fritters, also known as Calas, are deliciously light and fluffy treats with a hint of cinnamon and a dusting of powdered sugar. Traditionally enjoyed as a breakfast or snack, these fried fritters offer a wonderful blend of crispy outside and tender inside that’s hard to resist.

A bowl filled with multiple small round doughnuts covered thickly in white powdered sugar, one doughnut is broken open showing a light golden, airy inside with a slight crispy edge; the bowl is white with brown speckled spots and rests on two stacked white plates with thin black rims; the bowl is lined with white parchment paper and placed on a white marbled surface with a dark blurred background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup cooked rice, cooled and well mashed
2 teaspoons Active Dry Yeast
1/4 cup warm water (110°F – 120°F)
3 large eggs, whisked
1/3 cup granulated sugar
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
3/4 cup all purpose flour
4 cups vegetable oil for frying
2 cups powdered sugar for coating

Instructions

Step 1: Place the mashed rice into a medium bowl and set aside.
Step 2: Sprinkle the yeast into the warm water and allow it to dissolve until foamy, about 10 to 15 minutes.
Step 3: Pour the yeast mixture into the mashed rice and stir to combine. Cover the bowl with plastic wrap and refrigerate for 8 hours or overnight.
Step 4: Remove the rice mixture from the refrigerator. Add the whisked eggs, sugar, salt, and cinnamon, then stir to combine. Add the flour and stir until evenly incorporated.
Step 5: Cover the bowl with a towel and place it in a warm, draft-free place for 1 hour, until the mixture is bubbly, slightly airy, and has increased in size slightly.
Step 6: Heat the vegetable oil in a medium Dutch oven or electric fryer to 365°F. Drop the batter by heaping tablespoons into the oil and fry until golden brown, turning once for even browning. Remove fritters and drain on paper towels. Fry in batches of 4 to 5 at a time.
Step 7: Place the powdered sugar in a large zip-top or brown paper bag. Add half the fritters to the bag and shake to coat evenly. Repeat with the remaining fritters.
Step 8: Serve the sweet rice fritters warm or at room temperature.

Tips & Variations

For extra flavor, try adding a teaspoon of vanilla extract to the batter before frying.
If you prefer, substitute granulated sugar with brown sugar for a richer taste.
Use a thermometer to maintain the oil temperature around 365°F to ensure crispy, non-greasy fritters.

Storage

Store leftover fritters in an airtight container at room temperature for up to 1 day. They are best enjoyed fresh but can be reheated in a toaster oven or oven at 350°F for 5–7 minutes to restore crispiness. Avoid microwaving to prevent sogginess.

How to Serve

A bowl filled with around a dozen small, round doughnut holes covered in a thick layer of white powdered sugar, giving them a rough, powdered texture. The bowl has a speckled dark pattern on a white base and is lined with crumpled white parchment paper. The bowl is placed on top of two stacked white plates with thin black rims. In the background, a white marbled texture surface is partially covered by a dark cloth with white stripes, adding contrast to the scene. One doughnut hole sits slightly out of focus in the back. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast and skip the proofing step with warm water. Just mix it directly with the dry ingredients and proceed with the recipe.

Can these fritters be made gluten-free?

To make gluten-free Calas, replace the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. The texture may vary slightly but will still be tasty.