Best 5 Creole Rice Cakes Recipes

**Unveil the Creole Delights: A Culinary Journey into the Realm of Rice Cakes, Jambalaya, and Roux**

Embark on a tantalizing culinary adventure as we delve into the realm of Creole rice cakes, jambalaya, and roux, a trio of dishes that embodies the essence of Louisiana's rich culinary heritage. These delectable creations, deeply rooted in the traditions of African, French, and Spanish cuisine, offer a harmonious blend of flavors and textures that will tantalize your taste buds. From the crispy exterior and tender interior of rice cakes to the vibrant medley of meats, vegetables, and spices in jambalaya, and the rich, velvety roux that forms the foundation of many Creole dishes, each recipe promises a unique and unforgettable dining experience. Get ready to ignite your senses and embark on a culinary journey that will transport you to the heart of Louisiana's culinary legacy.

Here are our top 5 tried and tested recipes!

RICE CALAS (NEW ORLEANS RICE FRITTERS) RECIPE

Rice Calas (New Orleans Rice Fritters) Recipe image

These little rice fritters-known as rice calas-were once a New Orleans tradition. Rice adds moistness to the inside and texture to the outside.

Provided by Diana Rattray

Categories Bread Breakfast

Time 35m

Number Of Ingredients 11

Ingredients

3 large eggs
2 cups cooked rice (cooled)
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 teaspoon vanilla extract
2 teaspoons baking powder
1 cup flour (enough to make a good drop fritter batter)
oil for deep frying
1/4 cup confectioners' sugar

Steps:

Whisk the eggs until well beaten.
Stir in the cooled rice, sugar, cinnamon, nutmeg, salt, vanilla, and baking powder.
Add about 1 cup of flour or just enough flour to hold the batter together. It should be thick enough to drop from a spoon and stay together but not too thick.
Heat oil in the deep fryer to 365 F.
Drop batter by heaping teaspoonfuls or small cookie scoop into the hot oil.
Fry in small batches for about 4 to 6 minutes, until golden brown and crisp, turning to brown evenly.
Drain on paper towels and generously sprinkle with confectioners' sugar.
Serve You Might Also Like Spiced Apple Fritters Old-Fashioned Doughnuts

Nutrition Facts : Calories 156 kcal, Carbohydrate 16 g, Cholesterol 31 mg, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, Sodium 125 mg, Sugar 5 g, Fat 9 g, ServingSize 18 servings, UnsaturatedFat 0 g

CREOLE RICE

Creole Rice image

Provided by Pierre Franey

Categories easy, quick, weekday, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 cups water
Salt and freshly ground pepper to taste
1 cup converted or parboiled rice
1 tablespoon butter
2 tablespoons fresh lemon juice
1/4 teaspoon Tabasco to taste
2 tablespoons finely chopped flat parsley

Steps:

Bring the water, with salt, to a boil in a saucepan. Add the rice and stir well. Bring back to a boil and simmer for about 15 minutes, stirring occasionally.
Drain the rice well. Add the butter, lemon juice, Tabasco, ground pepper and parsley. Blend well and serve.

Nutrition Facts : @context http, Calories 81, UnsaturatedFat 1 gram, Carbohydrate 12 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 675 milligrams, Sugar 0 grams, TransFat 0 grams

CREOLE CAKE

Creole Cake image

This is one of those recipes that has been around for a long, long time. I remember one of my Aunt's making this recipe when I was a little girl. It brings back memories. The cake gets moister and more delicious after sitting for 24 hours.

Provided by PaulaG

Categories Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 15

Ingredients

2 cups sugar
1/2 cup cocoa
2 cups flour
1 teaspoon baking soda
1/2 cup buttermilk
2 eggs
1/2 cup vegetable oil
1 tablespoon vanilla
1 cup boiling water
2/3 cup evaporated milk
1/4 cup margarine, melted
3/4 cup chopped pecans
1 cup angel flake coconut
1 1/2 cups brown sugar, packed
1 teaspoon vanilla

Steps:

Preheat oven to 325 degrees.
Mix sugar, cocoa, flour and baking soda until well blended.
Add 2 eggs, milk, oil and vanilla, mix well.
Slowly add the boiling water while mixing with mixer at low speed.
Mixture will be very thin.
Pour into a greased and floured 9 x 13 inch pan.
Bake for 30 to 35 minutes.
While cake is baking mix ingredients for frosting.
As soon as cake is done, remove from oven and spread frosting evenly over cake.
Place under broiler for 1 to 2 minutes or until mixture begins to brown.
Let cool before cutting.

RAISED CALAS - CREOLE DEEP FRIED RICE CAKES

Raised Calas - Creole Deep Fried Rice Cakes image

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.

Provided by Molly53

Categories Breakfast

Time 20m

Yield 20 calas

Number Of Ingredients 11

Ingredients

1/2 cup rice, uncooked
3 cups water, boiling
1 teaspoon salt
1/2 cake yeast, softened in
1/2 cup water
3 eggs, well beaten
1/4 cup sugar
1/8 teaspoon nutmeg
1/2 teaspoon salt
1/4 cup flour, sifted
oil (for frying)

Steps:

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.

Nutrition Facts : Calories 44.5, Fat 0.8, SaturatedFat 0.2, Cholesterol 31.7, Sodium 185.9, Carbohydrate 7.7, Fiber 0.1, Sugar 2.6, Protein 1.5

CREOLE RICE

Creole Rice image

I've found a fast and fantastic way to turn leftover rice into a spectacular side dish. I spice it up with Creole seasoning and pepper to give it a boost of flavor, then sprinkle it with paprika for color. Rest assured that no one will figure out the zippy combination is a "second-day dish".

Provided by Taste of Home

Categories Side Dishes

Time 10m

Yield 4 servings.

Number Of Ingredients 4

Ingredients

1/4 cup butter, cubed
1 teaspoon Creole seasoning
1/8 teaspoon pepper
2 cups cooked long grain rice

Steps:

In a small saucepan, melt butter; add Creole seasoning and pepper. Cook over medium heat for 3 minutes. Stir in rice. Cover and heat through.

Nutrition Facts : Calories 203 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 282mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

Tips:

Use high-quality ingredients: The quality of your ingredients will greatly affect the taste of your rice cakes. Use fresh, flavorful vegetables and herbs, and choose a good quality rice.
Cook the rice properly: The rice should be cooked until it is tender but still has a slight bite to it. Overcooked rice will make the rice cakes mushy.
Don't overmix the batter: Overmixing the batter will make the rice cakes tough. Mix the batter just until the ingredients are combined.
Use a hot skillet: When cooking the rice cakes, use a hot skillet so that they get a nice crispy crust.
Serve the rice cakes warm: Rice cakes are best served warm, so they can be enjoyed when they are crispy on the outside and soft and fluffy on the inside.

Conclusion:

Creole rice cakes are a delicious and easy-to-make dish that can be enjoyed for breakfast, lunch, or dinner. They are a great way to use up leftover rice, and they can be customized to your liking by adding different vegetables, herbs, and spices. Whether you are new to cooking or a seasoned pro, you are sure to enjoy this recipe for Creole rice cakes.