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Rice Fritters

Rice fritters are fried cakes made from cooked rice mixed with flour, baking powder, salt, and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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

Prepare the batter

  1. In a bowl, combine the cooked rice, flour, baking powder, and salt.

  2. Add enough milk to create a thin batter.

Fry

  1. Heat a generous amount of grease in a pan.

  2. Pour the batter into the hot grease and fry until golden brown on both sides.

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. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

Flour and milk 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 a chewy, tender texture inside each fritter.
Flour
Gives the batter structure so it holds together while frying.
Baking powder
Releases gas that lifts the batter, making the fritters lighter and puffier.
Milk
Hydrates the flour and rice into a thin batter that spreads and fries evenly.

The step that matters

Pour the batter into hot grease. If the grease is not hot enough, the batter absorbs oil and turns greasy instead of crisping. Hot fat sets the outside quickly, so the fritters brown well and stay light.

“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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