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Rice Fritters

Rice fritters are fried batter made from boiled rice, eggs, flour, and lard.

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. Boil the rice in rice milk until perfectly soft.

  2. Remove from heat and let cool.

  3. Add the beaten eggs and enough flour to create a batter.

Fry and serve

  1. Heat lard in a pan.

  2. Drop large spoonfuls of batter into the hot lard to form fritters.

  3. Fry until golden brown.

  4. Serve with wine sauce or sugar and cream.

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. Milk + eggtop 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

Rice
Softened by boiling, it forms the thick body of the batter.
Eggs
Bind the batter and help set the fritters as they cook.
Flour
Thickens the batter so it holds its shape when dropped into the lard.
Rice milk
Cooks the rice and adds moisture to the batter.

The step that matters

Drop the batter into hot lard. If the lard is not hot enough, the fritters absorb excess fat and turn greasy instead of crisping. Starting with properly heated fat sets the outside quickly so the centre cooks through without soaking up oil.

“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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