Preheat fire to medium heat.

Add ⅓ cup whole milk (Room temp), ½ cup warm water, 2 tablespoons sugar, ⅛ teaspoon ground nutmeg, ⅛ teaspoon salt and 1 ½ cups (8 ounces in weight) of cooked day-old long grain rice into a medium sized pot. Let simmer for 2 to 3 minutes stirring occasionally.

Add rice mixture and 2 to 3 teaspoons vanilla extract, and ½ teaspoon butter extract into a medium-sized bowl and stir until combined. Let cool until rice mixture reaches a temperature of 120 degrees F.

Once the rice mixture reaches a temperature of 120 degrees F, add 1 large egg (Room temp) ½ teaspoon instant yeast and 6 tablespoons all-purpose flour and stir until combined. Cover bowl with lid and let sit in a warm spot for 45 minutes to an hour.

Add 6 additional tablespoons all-purpose flour and stir until combined. Set aside until ready to be fried.

Preheat fire to medium heat. Deep fryers preheat to 350 degrees F.

Add 48 Fl ounces of vegetable, canola or peanut oil into a medium-sized 4-quart pot. If you are using a deep fryer, add oil according to instructions on how much of oil you need to add. If you are using a 10-inch round cast iron skillet, add 3 cups of oil into skillet. Let oil get hot until it reaches a temperature of 350 degrees F.

Scoop up a small amount of the rice batter (1 or 2 tablespoons) using the small ice cream scoop, and quickly drop into the hot oil. Let fry for 4 to 6 minutes or until Calas are nice golden brown.

Remove calas from the hot oil using a mesh straining spoon and place on to a cooling rack with an 11 by 17-inch baking pan underneath it. Let cool for 5 minutes.

Add ⅓ cup confectioners’ sugar into a small mesh strainer and generously sprinkle on top of the calas. From there they are ready to be served. Enjoy!