|Total Time||1¼ hours|
|Yield||8 to 10 fritters|
The original recipe (from a 1961 issue of Gourmet magazine) specifies cold rice, but I like the fritters’ texture better if the rice hasn’t been refrigerated.
I’ve made a couple of other changes, too, adding sugar, vanilla, and cinnamon, increasing the raisins and almond quantities, toasting the almonds, and substituting slivered nuts for chopped (were slivered even around in 1961?).
Apricot jam is the suggested accompaniment, but I think you can spread your wings a bit and use any jam you have on hand. I served them with Five Grapefruit Marmalade by Robert Lambert, a score from an Oakland, California, farmers’ market, which was terrific.
After cooking the first batch, the pan will be plenty hot so you’ll probably have to adjust the heat to avoid scorching the butter in the second batch.
|1||Tbsp. grated lemon zest (from 1 large lemon)|
|1||tsp. vanilla extract|
|2||cups cooked and cooled white rice|
|½||tsp. ground cinnamon|
|½||cup slivered almonds, lightly toasted and cooled|
|½||cup raisins, preferably golden|
|~||Confectioners’ sugar, for dusting|
|~||Jam or preserves, for serving|
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