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Rice Fritters

Rice fritters are a fried batter of boiled rice, milk, eggs, flour, and baking powder, served with maple syrup and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Rice Fritters

Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Rice Fritters

Ingredients

Directions

Make the batter

  1. In a bowl, combine the cold boiled rice, fresh sweet milk, and well beaten eggs.

  2. Add flour gradually until the mixture forms a rather stiff batter.

  3. Stir in the baking powder.

Fry and serve

  1. Heat the fat in a frying pan until boiling.

  2. Drop spoonfuls of the batter into the hot fat and fry until golden brown.

  3. Serve warm with maple syrup and butter.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

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

  3. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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

Cold boiled rice
Forms the bulk of the fritter and gives it a soft, tender interior.
Eggs
Bind the batter and set during frying to hold the fritters together.
Flour
Thickens the batter to a stiff consistency so spoonfuls keep their shape in the fat.
Baking powder
Releases gas in the batter, helping the fritters puff and lighten as they fry.
Fresh sweet milk
Adds moisture and loosens the batter so it combines with the rice and eggs.

The step that matters

Drop spoonfuls into hot fat. The fat must be at a full boil before the batter goes in. Hot fat seals the outside quickly, so the fritters brown evenly and absorb less grease instead of becoming heavy and soggy.

“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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