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Rice Fritters

Rice fritters made with rice, sugar, lemon zest, cinnamon, milk, eggs, butter, and served with fine loaf sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Rice Fritters

Why it works: Rice and cinnamon match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 2,137 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Rice Fritters

Ingredients

Directions

Make the rice mixture

  1. Wash, drain, and dry the rice.

  2. In a saucepan, combine the rice, sugar, lemon zest, cinnamon, and milk.

  3. Boil while stirring frequently for 45 minutes.

  4. Rub the mixture through a fine sieve.

Add the eggs

  1. Beat the egg yolks and whites separately; add the yolks to the mixture and beat for 10 minutes.

  2. Fold in the beaten egg whites and beat for an additional 5 minutes.

Fry and serve

  1. In a small omelet pan, fry spoonfuls of the mixture in butter until golden on both sides.

  2. Drain on paper towels, sift fine loaf sugar over the fritters, and serve on a neatly folded napkin.

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. Rice + cinnamontop 4% of all pairs
    Smell alikestrong
    Cooked together2,137 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Lemon + cinnamontop 7% of all pairs
    Smell alikestrong
    Cooked together7,950 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

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

  5. Cinnamon + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

What each ingredient does

Rice
Gives the mixture body, so it thickens into a soft, set batter once cooked.
Eggs
Yolks enrich and bind the mixture; beaten whites add lightness and help the fritters rise.
Milk
Cooks with the rice to form a creamy base and adds moisture to the fritters.
Sugar
Sweetens the mixture and helps the fritters brown golden in the butter.
Butter
Fries the fritters, adding fat for a golden crust and rich flavor.

The step that matters

Folding in the beaten egg whites. Whites hold air only when beaten separately and folded in gently. Stirring them hard deflates the foam, so the fritters turn out dense instead of light.

Swap the lemon

How well each one fits the dish's main ingredients (rice, sugar, cinnamon, milk, egg, butter):

  1. Vanillafits better
  2. Coconutfits better
  3. Figfits about as well
  4. Lemonthe original

Fit is the average pairing score against rice, sugar, cinnamon, milk, egg, butter. 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.

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