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Rice Fritters

Rice fritters are fried cakes made from cooked rice, currants, nutmeg, lime juice, flour, and optional egg yolk.

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

Why it works: Nutmeg and lime match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 236 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Rice Fritters

Ingredients

Directions

Make the mixture

  1. Boil the rice until very dry.

  2. Clean the currants and mix them with the rice.

  3. Add nutmeg and lime juice to the mixture.

  4. Bind the mixture with flour and form into fritters.

Fry and serve

  1. Fry the fritters in plenty of hot oil until golden brown.

  2. Serve hot with powdered sugar or jam.

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. Nutmeg + limetop 5% of all pairs
    Smell alikestrong
    Cooked together236 recipes

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

  2. Nutmeg + flourtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Rice + limetop 9% of all pairs
    Smell alikestrong
    Cooked together1,014 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Rice + nutmegtop 9% of all pairs
    Smell alikemoderate
    Cooked together1,779 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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 fritters and gives them a soft, tender interior when cooked dry.
Flour
Binds the rice and currants so the mixture holds its shape when fried.
Currants
Add pockets of sweetness and chewy texture through the fritters.
Lime juice
Adds a bright acidity that balances the sweetness of the currants.
Nutmeg
Contributes warm, aromatic flavour to the mixture.

The step that matters

Boil the rice until very dry. Excess moisture in the rice makes the mixture soft and hard to bind, so the fritters may fall apart or absorb too much oil. Drying it well helps the flour hold the shape and fry crisply.

Swap the currant

How well each one fits the dish's main ingredients (rice, nutmeg, lime, flour, sugar, egg):

  1. Raisinfits better
  2. Lemonfits better
  3. Avocadofits better
  4. Currantthe original

Fit is the average pairing score against rice, nutmeg, lime, flour, sugar, 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.

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