Preparation / Directions:
1. Put the cooked rice, shallot, eggs, dill, salt and nutmeg in a small bowl. Stir until combined.
2. Heat 1 T. of butter on a nonstick griddle or large nonstick skillet over medium heat. When it is hot, use 1 scant tablespoon of the rice mixture to form the pancakes. With the back of a spoon, spread the mixture into neat, flat rounds. Cook, turning once, until they are set, about 3 minutes per side. Preheat with the remaining rice mixture, adding more butter as necessary.
3. To serve, top each pancake (more textured side up) with 1 tsp sour cream and 1/2 tsp. chutney. Serve warm or at room temperature.
4. The pancakes can be made 2 days in advance and refrigerated, or wrapped airtight and frozen for as long as 2 months. To reheat the pancakes, bring then to room temperature, still wrapped. When ready to reheat them, unwrap and place them in a single layer on a caking sheet. Bake in a preheated 325 degree oven until they are warm, about 10 minutes.
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