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Dessert

Rice Fritters

A sweet fried rice cake made with milk, cinnamon, lemon peel, sugar, butter, eggs, brandy, nutmeg, and breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 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 base

  1. Boil the rice in milk with cinnamon and lemon peel.

  2. Sweeten with sifted sugar.

  3. Remove the lemon peel and cinnamon after the rice is cooked.

  4. Stir in butter and eggs over low heat for a few minutes.

  5. Add brandy and grated nutmeg, then let cool.

Shape and fry

  1. Cut the cooled rice into shapes with a cutter.

  2. Dip each fritter in beaten eggs, then coat with bread crumbs.

  3. Fry in hot lard until golden brown.

  4. Drain on paper and dust with fine sugar.

  5. Glaze with a salamander if desired.

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. Cinnamon + lemontop 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. 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
Cooks into a thick base that holds the shape once cooled and cut.
Milk
Cooks with the rice to give a soft, creamy body.
Eggs
Bind the cooked rice and set when heated, giving the fritters structure.
Butter
Adds richness and a smooth, tender texture to the rice mixture.
Bread crumbs
Form a crisp, golden coating that browns during frying.
Sugar
Sweetens the rice and, dusted on top, adds sweetness at the end.

The step that matters

Let the rice cool fully before cutting. Warm rice is soft and sticky, so it will not hold its shape when cut. Cooling lets the starch set, making the pieces firm enough to coat and fry without breaking apart.

Swap the lemon

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

  1. Vanillafits better
  2. Figfits better
  3. Raisinfits better
  4. Lemonthe original

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