Pour the rice into a saucepan and rinse under the cold tap. Drain and add clean water to the saucepan and bring to the boil. Remove the pan from the heat, cover and leave for about 15 minutes until the rice is light and fluffy. Do not remove the lid during the cooking time as the rice is cooking under the pressure of the steam.
In a food processor, combine the flour, baking powder, salt, spices, milk, eggs and melted butter to form a smooth batter. Transfer into a large mixing bowl and stir in the cooked rice and the sweetcorn.
In a large lightly oiled frying pan over a medium-high heat, add tablespoon-sized dollops of the rice-corn mixture and cook until holes appear on top. Flip over and cook on the other side. Cook until golden brown.
In a bowl mix together the soured cream with the fresh herbs and season.
Serve hot with a teaspoon of soured cream mixture on each fritter.
This is a great recipe for using up leftover rice. Feel free to substitute the wholegrain rice for 170g (6 oz) of leftover cooked rice.