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Rice Fritters

Rice fritters are fried balls made from boiled rice, cracker dust, sugar, eggs, milk, and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Rice Fritters

Why it works: Rice and cinnamon match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 2,137 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Rice Fritters

Ingredients

Directions

Make the mixture

  1. In a bowl, combine the rice, cracker dust, sugar, olive oil (or coconut butter), salt, and cinnamon.

  2. Add the beaten eggs and scalded milk, mixing until well combined.

  3. Shape the mixture into balls.

Coat and fry

  1. Roll each ball in beaten egg, then coat with cracker dust.

  2. Fry in hot oil or coconut butter until golden brown.

Serve

  1. Serve with peanut or almond 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. Rice + cinnamontop 4% of all pairs
    Smell alikestrong
    Cooked together2,137 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Rice + olivetop 6% of all pairs
    Smell alikestrong
    Cooked together4,994 recipes

    Shared aroma: trans,trans-2,4-nonadienal (fatty, green).

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

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

  4. Cinnamon + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Sugar + cinnamontop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

Sugar and cinnamon barely smell alike, yet cooks put them together in 30,779 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, well-boiled rice
Forms the bulk of the fritter and gives it a soft, tender interior.
Cracker dust
Coats the balls and crisps and browns the outside when fried.
Eggs
Bind the mixture together and help the coating adhere.
Scalded milk
Adds moisture and softens the mixture so it holds together.

The step that matters

Fry in hot oil until golden brown. If the oil is not hot enough, the fritters absorb excess oil and turn greasy, while the coating may not set. Enough heat browns the crumb quickly and keeps the inside tender.

“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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