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Fritters Made of Rice and Other Grains

Fritters made from rice, milk, sugar, butter, currants, apples, flour, eggs, and lemon rind, fried and dusted with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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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 ↓

Fritters Made of Rice and Other Grains

Ingredients

Directions

Make the batter

  1. Simmer the rice in the milk until nearly tender and the mixture is thick and dry.

  2. Add the sugar and butter; when just warm, mix in the currants, finely chopped apples, flour, and eggs.

Fry and serve

  1. Fry in small fritters for 5 to 7 minutes, then sift white sugar over them.

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.

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. Milk + appletop 11% of all pairs
    Smell alikemoderate
    Cooked together4,104 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  4. Currant + appletop 12% of all pairs
    Smell alikelow
    Cooked together1,918 recipes

    Shared aroma: isoamyl acetate (banana, pear).

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

    Shared aroma: isobutyraldehyde (malty, green).

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
Simmered in milk until thick, it gives the fritters their body and soft, creamy interior.
Eggs
Bind the mixture and set when fried, holding the fritters together.
Flour
Adds a little body to the batter so the fritters hold their shape.
Butter
Adds richness and fat, contributing to a tender texture and browning in the pan.
Apples
Add moisture and a fresh, tart note that balances the sugar.
Currants
Add sweetness and chewy bursts of fruit throughout the fritters.

The step that matters

Simmering the rice in the milk. Rice must absorb the milk and become thick and dry before the other ingredients are added. If the mixture is too wet, the batter will be loose and the fritters may fall apart in the pan.

Swap the currant

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

  1. Vanillafits better
  2. Raisinfits better
  3. Figfits better
  4. Currantthe original

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