1 pkg. dry yeast
1/2 c. very warm water
1 1/2 c. well-cooked rice (short grain)
3 eggs, beaten
1/4 c. sugar
1 1/4 c. all-purpose flour
1/2 tsp. salt
1/4 tsp. ground nutmeg
Salad oil
1/2 c. powdered sugar
1 tbsp. ground cinnamon

Dissolve yeast in water. Mash rice grains while hot with the back of a spoon; cool to lukewarm. Combine yeast and rice, mixing well; cover and let rise in a warm place overnight. In the morning add eggs, sugar, flour, salt, and nutmeg to rice mixture, beating until thoroughly mixed. Heat 3 inches of salad oil in a skillet to 375 degrees; drop the batter by tablespoonfuls into hot oil, and cook until golden brown, turning once. Drain well on paper towels. Combine powdered sugar and cinnamon; sprinkle over hot calas and serve immediately. Makes about 2 dozen.