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Rice Fritters

Rice fritters are fried cakes made from rice, sugar, butter, marmalade, eggs, milk, and batter.

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

Why it works: Butter and milk 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 mixture

  1. Simmer the rice in the milk until fully absorbed.

  2. Add the sugar, butter, marmalade, and eggs, stirring over low heat for a few minutes.

  3. Spread the mixture on a dish to a thickness of ½ inch and let it cool.

Fry and serve

  1. Cut the cooled mixture into strips or squares.

  2. Dip the pieces in batter and fry in hot fat until crisp.

  3. Drain well and 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. Butter + milktop 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. Rice + orangetop 12% of all pairs
    Smell alikemoderate
    Cooked together1,067 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  4. Orange + milktop 15% of all pairs
    Smell alikemoderate
    Cooked together4,696 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. Rice + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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 sets into a firm mass that holds its shape when cooled and cut.
Eggs
Bind the mixture and help it set as it cools.
Milk
Cooks into the rice, giving the mixture its soft, creamy body.
Sugar
Adds sweetness and helps the crisp coating brown when fried.
Orange marmalade
Adds sweetness, acidity and orange aroma to the filling.

The step that matters

Fry in hot fat until crisp. If the fat is not hot enough, the batter absorbs oil and turns greasy instead of forming a crisp, golden crust. Draining well afterward also keeps the coating crisp.

Swap the orange

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

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

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