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 ↓
Eice Fritters
Ingredients
Directions
Make the batter
In a bowl, combine the cold boiled rice, milk, eggs, flour, and baking powder to form a stiff batter.
Fry
Heat drippings in a frying pan over medium heat.
Drop spoonfuls of the batter into the hot drippings and fry until golden brown on both sides.
Serve
Serve warm 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.
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
- Eggs
- Bind the batter and add structure as they set during frying.
- Flour
- Thickens the batter so it holds its shape when dropped into the fat.
- Baking powder
- Releases gas in the batter, making the fritters rise and become light.
- Milk
- Moistens the batter so the flour hydrates and the mixture spreads evenly.
- Cold boiled rice
- Forms the bulk of the fritter, giving body and a tender, chewy texture.
The step that matters
Frying the batter spoonfuls in hot drippings. The fat must be hot enough for the outside to brown quickly and seal. If it is too cool, the fritters absorb grease and turn heavy and soggy inside.
“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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