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1. In a medium bowl combine cooked rice, dried fruit, almonds, egg yolk, chia seeds, salt, vanilla, and nutmeg. In a small mixing bowl beat egg whites with an electric mixer on medium to high speed until stiff peaks form (tips stand straight). Fold beaten egg whites into rice mixture.
2. In a medium nonstick skillet heat 1 1/2 teaspoons of the butter and 1 teaspoon of the oil over medium heat. Using cup mixture for each fritter, drop four mounds of the rice mixture into skillet; flatten to 1/2-inch thickness. Cook about 6 minutes or until golden, turning once. Transfer to a serving platter; keep warm. Repeat with the remaining butter, oil, and rice mixture. Serve fritters with jam.