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Rice Fritters

Fried cakes made from boiled rice, milk, eggs, sugar, and butter.

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

  1. Boil the rice in the milk until soft and all the milk is absorbed.

  2. Remove from heat and add the egg yolks, sugar, and butter.

  3. Let the mixture cool, then fold in the whipped egg whites.

Fry and serve

  1. Drop spoonfuls of the mixture into hot lard.

  2. Fry until golden brown.

  3. Serve with cream or lemon sauce.

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. Rice + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Rice
Forms the soft, starchy body of each fritter once cooked in milk.
Milk
Cooks into the rice, adding moisture and a creamy texture.
Eggs
Yolks enrich the mixture, while whipped whites lighten it and help it puff.
Sugar
Adds sweetness and helps the outside brown during frying.
Butter
Adds fat for richness and a smoother, more tender texture.

The step that matters

Folding in the whipped egg whites. If the mixture is still warm, the whites can lose their foam and the fritters will turn out dense. Fold gently so the air stays trapped and the batter keeps its lift.

“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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