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Rice Fritters

Rice fritters are fried cakes made from boiled rice, milk, eggs, butter, and sugar.

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 batter

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

  2. Remove from heat and add egg yolks, sugar, and butter; mix well and let cool.

  3. Once cool, fold in the whipped egg whites.

Fry and serve

  1. Drop spoonfuls of the mixture into hot lard and fry until light brown.

  2. Serve with cream, wine, 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. Butter + sugartop 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
Cooked soft in milk, it forms the body of the fritter batter.
Milk
Cooks with the rice, softening it and giving the batter its creamy moisture.
Eggs
Yolks enrich and bind the batter, while whipped whites lighten it for a tender interior.
Butter
Adds fat and richness, contributing flavor and a tender texture.
Sugar
Sweetens the batter and helps the fritters brown when fried.

The step that matters

Let the rice mixture cool before folding in the egg whites. Whipped egg whites lose their air when warm or overmixed, and hot batter can deflate them. Cooling first keeps the fritters light and prevents the batter from cooking the whites prematurely.

“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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