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Rice Fritters

Rice fritters made from ground rice, milk, sugar, lemon peel, eggs, and flour, fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Rice Fritters

Why it works: Rice and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Rice Fritters

Ingredients

Directions

Make the rice base

  1. Combine ground rice, milk, sugar, and salt in a saucepan.

  2. Stir over medium heat for 30 minutes.

  3. Pour the mixture into a bowl.

  4. Let it cool.

Make and fry the batter

  1. Stir in grated lemon peel, eggs, and flour until smooth.

  2. Heat oil in a frying pan.

  3. Drop spoonfuls of the batter into the hot oil.

  4. Fry until golden brown.

  5. Serve dusted with powdered 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. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  2. Rice + lemontop 12% of all pairs
    Smell alikemoderate
    Cooked together4,366 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Milk + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

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

Milk and flour barely smell alike, yet cooks put them together in 78,219 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

Ground rice
Forms the thick body of the batter as its starch sets when cooked with milk.
Eggs
Bind the batter and help it set firmly around the frying fritters.
Flour
Adds structure to the batter so the fritters hold their shape in hot oil.
Milk
Provides liquid that gelatinises the rice starch into a creamy, spoonable base.
Sugar
Sweetens the base and helps the outside brown during frying.

The step that matters

Fry until golden brown. The batter is soft and wet, so the oil must be hot enough to set and brown the outside quickly. If the oil is too cool, the fritters absorb grease and turn heavy and greasy before they cook through.

Swap the lemon

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

  1. Vanillafits better
  2. Raisinfits better
  3. Coconutfits better
  4. Lemonthe original

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