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Rice Fritters

A fried batter of cooked rice, egg, milk, baking powder, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Rice Fritters

Why it works: Rice and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Rice Fritters

Ingredients

Directions

Make the batter

  1. In a bowl, combine cooked rice, egg, milk, and baking powder.

  2. Add flour gradually until the mixture is thick but not too stiff.

Fry

  1. Heat lard in a deep pan until hot.

  2. Drop spoonfuls of the mixture into the hot lard and fry until golden brown.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Rice + flourtop 16% of all pairs
    Smell alikemoderate
    Cooked together6,611 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

Milk and flour barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cooked rice
Provides the bulk and body of the fritter, with a soft, tender interior.
Egg
Binds the mixture together and helps it set as it fries.
Milk
Adds moisture so the batter loosens into a workable consistency.
Baking powder
Releases gas during frying, helping the fritters puff and lighten.
Flour
Thickens the batter so the spoonfuls hold their shape in the hot fat.

The step that matters

Keeping the batter not too stiff. Flour thickens the batter as it is added, so adding it gradually lets you stop at the right consistency. A batter that is too stiff makes dense fritters that may not cook through evenly, while the fat must be hot enough so the outside browns before the inside becomes greasy.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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