This recipe is adapted slightly from The Encyclopedia of Jewish Food, by Gil Marks.

Steps

1. Preheat the oven to 250 degrees and place a baking sheet inside.
2. In a medium saucepan, bring the water and salt to a boil. Add the rice, cover, and reduce the heat to low. Simmer until the rice is tender and the water is absorbed, about 25 minutes. Let cool.
3. While the rice cools, soak the raisins in warm water to cover. Drain well.
4. Transfer the rice to a medium bowl and stir in the plumped raisins, eggs, pine nuts, lemon zest, vanilla, and orange-blossom water, if using.
5. In a deep, heavy skillet or saucepan, heat at least 1 inch of oil over medium heat to 350 degrees.
6. Working in batches, drop the batter by heaping teaspoonfuls into the oil, pressing gently to flatten. Fry, turning once, until golden brown on all sides, about 2 minutes per side.
7. Using tongs or a slotted spoon, remove the fritters and drain on paper towels.
8. Keep cooked fritters warm on the baking sheet in the oven. Serve hot sprinkled with sugar or drizzled with honey.