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
In a bowl, combine cold boiled rice, milk, eggs, flour, and baking powder to form a stiff batter.
Fry and serve
Heat drippings in a pan over medium heat.
Drop spoonfuls of the batter into the hot drippings.
Fry until golden brown.
Serve with butter, syrup, or jam.
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.
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Rice + milktop 7% of all pairsSmell alikemoderateCooked together7,374 recipes
Shared aroma: 2-nonenal (fatty, green).
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Milk + flourtop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Egg + flourtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Rice + flourtop 16% of all pairsSmell alikemoderateCooked together6,611 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Milk + eggtop 18% of all pairsSmell alikemoderateCooked 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
- Cold boiled rice
- Forms the bulk of the fritter and gives it a tender, starchy body.
- Eggs
- Bind the batter and help it set firm while frying.
- Flour
- Thickens the batter so it holds its shape in the pan.
- Baking powder
- Releases gas that lightens the batter and helps the fritters rise.
- Milk
- Loosens the batter and adds moisture and softness.
The step that matters
Drop spoonfuls of the batter into the hot drippings.. If the fat is not hot enough, the batter absorbs oil and turns greasy instead of crisping. Starting with hot fat gives a golden crust and a lighter interior.
“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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