Skip to main content
Dessert

Rice Dodgers

Rice Dodgers are sweet fried rice balls made with rice, egg, sugar, flour, and bread, served with coffee.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Rice and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 1,259 recipes. Both carry 2-acetyl-1-pyrroline, which smells popcorn, roasted. The science ↓

Rice Dodgers

Ingredients

Directions

Prepare the rice

  1. Boil the rice in salted water until soft, then let it cool.

Make the dough

  1. Add the egg, sugar, and self-rising flour to the cooled rice and mix well.

  2. Soak the slice of bread in water, drain it, and remove the crust. Mix the soaked bread with the rice mixture.

Fry and serve

  1. Drop spoonfuls of the mixture into boiling lard or coconut, ensuring they do not touch the bottom of the pot.

  2. Serve with hot coffee.

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 + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together1,259 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  2. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

Egg and flour barely smell alike, yet cooks put them together in 106,462 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

Rice
Forms the bulk of the dumpling and gives a soft, tender body when cooked.
Egg
Binds the mixture so the dumplings hold together while frying.
Self-rising flour
Adds starch and leavening to help the dumplings hold shape and lighten.
Bread
Adds moisture and helps the mixture bind into a soft dough.
Sugar
Adds sweetness and helps the outside brown during frying.

The step that matters

Drop spoonfuls without crowding the pot. Dumplings dropped too close to the bottom or to each other can stick and cook unevenly. Keeping them off the base lets hot fat surround each piece so it cooks through and browns evenly.

“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.

More rice dumplings recipes

with Custard Sauce 7 See all 13 →

You might also like

Bread PuddingBread Pudding153 recipesRice CakeRice Cake120 recipesSoft Ginger BreadSoft Ginger Bread85 recipesOrange Potato BreadOrange Potato Bread80 recipes