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Rice Fritters

Rice fritters made with boiled rice, milk, cinnamon, lemon peel, eggs, nutmeg, butter, and served with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Rice Fritters

Why it works: Cinnamon and nutmeg match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 11,917 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Rice Fritters

Ingredients

Directions

Make the rice base

  1. Boil the rice in milk with cinnamon and lemon peel until done.

  2. Remove the lemon peel and cinnamon, then stir in butter.

  3. Add eggs and nutmeg, mixing well.

  4. Butter a dish and spread the rice mixture in it.

  5. Let it cool, then cut into desired shapes.

Fry and serve

  1. Dip the rice shapes in beaten egg and fry in butter until golden brown.

  2. Serve with sugar sprinkled on top.

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. Cinnamon + nutmegtop 1% of all pairs
    Smell alikestrong
    Cooked together11,917 recipes

    Shared aroma: estragole (anise, licorice).

  2. Rice + cinnamontop 4% of all pairs
    Smell alikestrong
    Cooked together2,137 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Cinnamon + lemontop 7% of all pairs
    Smell alikestrong
    Cooked together7,950 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

What each ingredient does

Rice
Cooks into a thick base that sets firm when cooled, so it can be cut into shapes.
Milk
Cooks with the rice to give a creamy, tender texture and softens the grains.
Eggs
Bind the cooked rice mixture so it holds its shape, and add richness.
Butter
Adds richness and flavor, and browns in the pan to give the fritters a golden crust.
Cinnamon
Adds warm aroma to the milk as the rice cooks.

The step that matters

Let it cool, then cut into desired shapes.. The rice mixture must cool and set fully before cutting; cutting it warm causes it to break apart. Cooling lets the starch firm up so the shapes hold during dipping and frying.

Swap the lemon

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

  1. Vanillafits better
  2. Coconutfits about as well
  3. Raisinfits about as well
  4. Lemonthe original

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