Skip to main content
Main

Rice Fritters

A sweet dish of cooked rice mixed with milk, butter, sugar, apricot marmalade, and eggs, then fried into strips.

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

  1. Combine rice, milk, butter, and sugar in a saucepan.

  2. Cook over low heat until the rice is tender, about 30 minutes.

  3. Strain off any remaining milk.

  4. Mix in apricot marmalade and beaten eggs.

  5. Stir the mixture over low heat until the eggs are set.

Set and shape

  1. Spread the mixture on a dish to about ½ inch thick.

  2. Let it cool completely.

  3. Cut the cooled mixture into long strips.

Fry and serve

  1. Dip each strip in batter and fry until golden brown.

  2. Sprinkle sifted sugar over the fritters.

  3. Serve.

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. Milk + apricottop 12% of all pairs
    Smell alikemoderate
    Cooked together826 recipes

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

  4. Rice + apricottop 13% of all pairs
    Smell alikemoderate
    Cooked together353 recipes

    Shared aroma: gamma-undecalactone (peach, sweet).

  5. Butter + apricottop 15% of all pairs
    Smell alikemoderate
    Cooked together1,458 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

Rice
Absorbs the milk and cooks into a thick, tender base that holds the strips together.
Eggs
Set when stirred over heat, binding the mixture so it can be cut and fried.
Milk
Cooks with the rice to give the base its soft, creamy body.
Apricot marmalade
Adds fruit sweetness and flavour to the rice base.
Butter
Adds richness and fat, improving flavour and softness of the base.
Sugar
Sweetens the base and, sprinkled on top, adds a finishing sweetness.

The step that matters

Let it cool completely before cutting. A warm, soft mixture cannot hold its shape and will tear or slump when cut. Cooling lets the starch and egg set firmly, so the strips keep their form through frying.

Swap the apricot

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

  1. Vanillafits better
  2. Coconutfits better
  3. Figfits better
  4. Apricotthe original

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

Steamed RiceSteamed Rice48 recipesApricot SauceApricot Sauce37 recipesRice Griddle CakesRice Griddle Cakes28 recipesRice and Cheese CasseroleRice and Cheese Casserole23 recipes