Skip to main content
Main

Hot Rice Fritters

A fried cake made from boiled rice, sweet milk, eggs, salt, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

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 ↓

Hot Rice Fritters

Ingredients

Directions

Make the batter

  1. In a large bowl, mix the boiled rice, sweet milk, beaten eggs, salt, and white flour until well combined.

Fry and serve

  1. Heat a greased pan over medium heat.

  2. Drop spoonfuls of the mixture onto the pan to form small cakes.

  3. Fry until golden brown on both sides and serve hot.

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

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

  2. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Rice + flourtop 16% of all pairs
    Smell alikemoderate
    Cooked together6,611 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked 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 help the fritters hold their shape while frying.
White flour
Provides the structure that holds the fritters together as they cook.
Boiled rice
Forms the bulk of the fritters and adds a soft, tender texture.
Sweet milk
Adds moisture and loosens the batter so it can be dropped by spoonfuls.

The step that matters

Frying the cakes. Medium heat in a greased pan lets the centers cook through as the outsides brown. Too high a heat browns the surface before the batter sets inside, leaving the middle raw.

“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

Steamed RiceSteamed Rice48 recipesRice Griddle CakesRice Griddle Cakes28 recipesRice and Cheese CasseroleRice and Cheese Casserole23 recipesRice Flour SoupRice Flour Soup17 recipes