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Dessert

Rice Fritters

Rice fritters are a sweet dish made by cooking rice with milk, sugar, butter, marmalade, eggs, then frying strips.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 base

  1. Swell the rice in the milk with the sugar and butter over low heat until tender, about 30 minutes.

  2. Strain away any remaining milk and mix the rice with the marmalade and well-beaten eggs.

  3. Stir the mixture over low heat until the eggs are set.

Shape and fry

  1. Spread the mixture on a dish to about ½ inch thick and let it cool completely.

  2. Cut the cooled mixture into long strips.

  3. Dip the strips in batter (similar to apple fritters) and fry until golden brown.

Serve

  1. Serve on a white doily, sprinkled with sifted sugar.

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 + orangetop 12% of all pairs
    Smell alikemoderate
    Cooked together1,067 recipes

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

  4. Milk + orangetop 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
Swells in milk and sets into a tender base that holds the strips together.
Eggs
Set when stirred over heat, binding the rice and marmalade into a firm mass.
Milk
Cooks into the rice, giving it moisture and a soft, creamy texture.
Orange marmalade
Adds sweetness and citrus flavour, and its sugar helps the surface brown.
Butter
Adds fat and richness to the softened rice.

The step that matters

Cool the mixture completely before cutting. A warm, soft mixture cannot hold its shape and will break or smear when cut. Cooling lets the eggs and starch firm up so the strips keep clean edges and survive dipping and frying.

Swap the orange

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

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

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