Delightful Nutritious Cinnamon Rice Fritters [Recipe]

This recipe is suitable for both white and brown rice. But I already knew that white rice was the clear-cut favorite to fill many of my food caches. And rice fritters are my favorite.

When I first began to prep, I discovered that there was a whole section on food storage. I also knew before I even began, that rice would be at the top of that list.

Rice is one of the most nutritious foods on the planet, consumed by billions of people every day. It’s shelf life alone makes it a clear favorite in my book. It lasts as much as 20 years, if stored correctly.

You may not need to rotate your rice out of your food cache for a very long time. But some of the other ingredients in this recipe may need to be rotated a lot sooner.

But why is rice so extremely popular around the world? Probably because it’s easy to grow. It’s also not very expensive, given the ease with which it grows on many continents. But growing it is only half the story, the nutritional side of the grain making up the other half.

Many of the vitamins and minerals found within rice promote some very beneficial side effects when eaten. The grain is high in magnesium, making it great for supporting bone health, nerves as well as muscles.

There’s also a resistant starch in rice that helps with keeping your colon healthy. Rice can lower heart disease risk and provide a great source of quick energy. It is perfect for those unfortunate enough to suffer from Celiac disease.

But for me, the taste is truly on another planet. The creamy goodness of rice fritters, mixed with the exotic flavors of cinnamon makes this recipe one of my favorites. Try it for yourself today.

Cinnamon Rice Fritters

Course: Breakfast

Ingredients

• 2 cups (or 256 g) leftover rice (cooled)

• 3 eggs (beaten)

• 1/2 cup (or 64 g) granulated sugar

• 1/4 tsp salt

• 1 tsp ground cinnamon

• 1/2 tsp ground nutmeg

• 1 tsp vanilla extract

• 2 1/2 tsp baking powder

• 1/2 to 1 cup (or 64 to 128 g) all purpose flour

• vegetable oil (for deep frying)

• powdered sugar (for topping)

Directions

• Using a large mixing bowl, mix in the leftover rice, beaten eggs, cinnamon, nutmeg, vanilla and baking powder. Sprinkle sugar and salt.
• Hold the mixture together by adding just enough flour.
• Set the stove to medium heat and place a skillet (or frying pan). Pour 2 to 3 inches vegetable oil.
• When the oil is warm and starts to sizzle, drop in large spoonfuls of the mixture into the oil. Deep fry until golden brown and crisp (about 6 to 8 minutes).
• Drain on paper towels. Sprinkle with powdered sugar.
• Serve warm. Enjoy!