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Dessert

Rice Fritters

Rice fritters are fried cakes made from cooked rice, milk, eggs, sugar, spices, and flour, served with butter and powdered sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 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 batter

  1. Boil the rice in milk until tender.

  2. Mix the cooked rice with milk, eggs, sugar, salt, cinnamon, and enough flour to create a thick batter.

Fry and serve

  1. Fry the batter in thin cakes until golden brown.

  2. Serve with butter and a dusting of powdered sugar.

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

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

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

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

  4. Cinnamon + flourtop 9% of all pairs
    Smell alikemoderate
    Cooked together17,341 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + cinnamontop 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
Cooked rice gives the fritters their body and a soft, tender interior.
Eggs
Eggs bind the batter and help hold the fritters together as they cook.
Flour
Flour thickens the batter so it holds its shape in the pan.
Sugar
Sugar adds sweetness and helps the surface brown during frying.

The step that matters

Frying the batter in thin cakes until golden brown. Thin cakes cook through evenly, while medium heat lets the outside brown before the centre sets. Too little heat leaves the fritters greasy and pale; too much burns the outside before the inside is cooked.

“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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