Uploaded February 2026 | Updated September 2026, 2 weeks ago

---

Get the FREE recipe: https://nyti.ms/4kfhK8d

The chef JJ Johnson joins us in the kitchen studio to make calas, a traditional New Orleans rice fritter reminiscent of the beignet — only lighter and fluffier, with crispy edges.

To make this recipe, you’ll need leftover rice, and overcooked rice actually works very well. In JJ’s spin on the traditional version, a bit of Creole seasoning is added for some spice.

“I believe that rice is culture,” he said. Check out the recipe to learn more about the rich and complicated history of this Louisiana treat.

------------------------------------------

Download the Cooking app for daily dinner picks, helpful tools, and even more videos: apps.apple.com/us/app/nyt-cooking/id911422904

VISIT NYT COOKING: cooking.nytimes.com

SUBSCRIBE to NYT COOKING: https://nyti.ms/3FfKmfb
A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box.

YOUTUBE: bit.ly/2MrEFxh

INSTAGRAM: bit.ly/2DqJMuD
FACEBOOK: bit.ly/2MrTjEC
PINTEREST: bit.ly/2W44xng

About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).