Calas

• ½ cup long-grain rice
• Salt
• ½ ounce fresh cake yeast or

Boil the rice in salted water until soft and mushy.

Drain thoroughly and mash the rice until soft and creamy.

Dissolve the yeast in the lukewarm water and add to the rice.

Cover with a clean cloth and allow to sit overnight.

In a mixing bowl, beat the egg yolks until thick and creamy, gradually adding 2 tablespoons of the sugar.

Fold in the-spices and lem