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Rice Fritters

A fried dish of rice mixed with milk, eggs, sugar, butter, flour, and lard.

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

  1. Boil the rice in the milk until soft.

  2. Add the egg yolks, sugar, butter, and flour; mix well and let cool.

  3. Fold in the whipped egg whites until combined.

Fry and serve

  1. Drop spoonfuls of the mixture into hot lard and fry until light brown.

  2. Serve with cream or lemon sauce.

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. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Rice
Cooked soft in milk, it forms the body and bulk of the fritter.
Milk
Cooks the rice and adds moisture and richness to the batter.
Egg yolks
Add richness and help bind the batter as it cooks.
Egg whites
Whipped and folded in, they make the batter light and airy.
Flour
Adds structure that helps the fritters hold their shape when fried.
Butter
Adds fat for richness and a tender texture.

The step that matters

Fold in the whipped egg whites. Folding gently keeps the whipped egg whites airy; stirring vigorously deflates them, leaving dense fritters instead of light ones.

“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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