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Rice Fritters

Rice fritters are fried balls made from cooked rice, milk, egg, and butter, coated in cracker crumbs.

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 rice mixture

  1. Wash and boil the rice in milk with salt until tender.

  2. Remove from heat and stir in the egg yolk and butter.

  3. Shape the mixture into balls.

Coat and fry

  1. Roll the balls in cracker crumbs, then dip in beaten egg, and roll in crumbs again.

  2. Fry in hot lard until brown.

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

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

  4. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

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

What each ingredient does

Rice
Cooked in milk until tender, it forms the soft, starchy body of each fritter.
Milk
Cooks with the rice to give a creamy, moist texture that holds the mixture together.
Egg yolk
Adds richness and helps bind the cooked rice into a shapeable mixture.
Cracker crumbs
Form a crisp outer coating that browns when fried.
Beaten egg
Acts as a glue so the cracker crumbs adhere to the balls before frying.

The step that matters

Fry in hot lard until brown. Fat that is not hot enough lets the coating soak up oil and fall apart, while the crumbs brown quickly in hot fat. Frying until brown gives a crisp crust and cooks the fritter through.

“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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