Skip to main content
Main

Ground Rice Fritters

A fried snack made from ground rice, milk, onion juice, butter, cheese, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

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 ↓

Ground Rice Fritters

Ingredients

Directions

Make the paste

  1. Rub the ground rice smooth in a little milk.

  2. Add enough milk to the mixture to make a thick paste.

  3. Stir in onion juice, butter, salt, pepper, and grated cheese. Mix well and let it cool.

Shape and cook

  1. Form balls from the paste.

  2. Place in a well buttered pan and cook for 15 minutes.

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.

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. Butter + cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Rice + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together10,433 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Milk + cheesetop 10% of all pairs
    Smell alikemoderate
    Cooked together4,426 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

What each ingredient does

Ground rice
Forms the body of the fritters, setting into a firm, starchy structure as it cooks.
Milk
Hydrates the rice into a thick paste that holds its shape when formed into balls.
Butter
Adds richness and helps the fritters brown lightly in the buttered pan.
Grated cheese
Contributes savory flavor and some fat, adding richness to the paste.
Onion juice
Adds a savory, aromatic onion flavor to the paste.

The step that matters

Let the paste cool before forming balls. A warm starch paste is soft and sticky, so it is hard to shape. Cooling lets the starches firm up and set somewhat, so the balls hold their form in the pan.

Swap the onion

How well each one fits the dish's main ingredients (rice, milk, butter, pepper, cheese):

  1. Potatofits better
  2. Capsicumfits better
  3. Tomatofits better
  4. Onionthe original

Fit is the average pairing score against rice, milk, butter, pepper, cheese. Candidates are from the same food group and used in at least 100 recipes.

“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.

You might also like

Rice and Cheese CasseroleRice and Cheese Casserole23 recipesCheese RiceCheese Rice12 recipesMacaroni and CheeseMacaroni and Cheese102 recipesCheese MakingCheese Making50 recipes