1. Bring 1 cup water and a pinch of salt to a boil in a small saucepan. Add rice, stir once, reduce heat to low, and cover the pan, cooking 18 to 20 minutes or until the grains of rice are plump and can be fluffed with a fork. Turn rice out onto a parchment-lined baking sheet and cool for 15 minutes, then transfer to a plastic container (don’t pack it in). Cover with plastic wrap and poke a few holes in the top. Refrigerate for at least 8 hours, or up to 2 days.
2. To a large pot fitted with deep-fry thermometer over medium heat, pour peanut oil to a depth of 2½ to 3 inches. Heat oil to 350 to 360 degrees. Line a plate with paper towels and set aside.
3. While the oil heats, prepare the batter. In a medium bowl, combine flour, baking powder, and cinnamon. In the bowl of a stand mixer fitted with paddle attachment, beat the eggs, sugar, and vanilla on high speed until foamy and tripled in volume, 1½ to 2 minutes. Sift in half the dry ingredients, add the salt, and mix on low speed until only a few dry streaks remain. Sift in remaining dry ingredients and mix on low speed for a few turns, then add the rice and mix until the fritter batter just comes together into a loose, roughly textured ball.
4. When oil is hot, dip a teaspoon into the hot oil, then into the batter to scoop out a heaping teaspoonful. Hold the spoon close to the oil and let the batter roll into the oil. Repeat with remaining batter. Using a slotted spoon, turn and baste fritters occasionally until they’re golden brown on all sides. (To avoid crowding the pot, fry in two batches.) Adjust heat as needed to ensure oil temperature stays at 350 degrees. Once fritters are golden brown, transfer them to prepared plate to cool slightly. Serve warm, drizzled with cane syrup.
From Two Ways to Beignet.