How to Make It
Whisk eggs until pale yellow, then add sugar, milk, and water. Mix in flour and salt, and allow to sit for at least one hour, or overnight in the refrigerator if you can.
In a medium saucepan, combine cooked rice, milk, salt, and sugar. Cook over medium heat, stirring constantly, until mixture thickens—about 5 minutes.
In a microwave-safe bowl or small saucepan, stir together jam and hot water, then cook until it begins to steam and thins a bit.
Heat a crepe pan or medium nonstick skillet over medium-high heat, and coat well with cooking spray. Pour ¼ cup of the blintz batter into the pan, swirling to cover the bottom evenly. Cook for about 45 seconds until it sets, then slide it off onto a baking sheet. You do not need to flip to cook the other side, but remember not to stack them after you take them out of the pan. Continue until all the blintzes are cooked. You should have at least 8 blintzes.