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Rice Fritters

A fried batter of milk, rice, flour, eggs, and baking powder served with a sugar syrup.

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

Why it works: Sugar and syrup match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 5,842 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Rice Fritters

Ingredients

Directions

Make the batter

  1. In a bowl, combine milk, boiled rice, baking powder, flour, and eggs. Mix until smooth.

  2. Heat lard in a deep pan until boiling.

Fry and serve

  1. Drop spoonfuls of the mixture into the boiling lard.

  2. Fry until golden brown, then remove and drain on paper towels.

  3. Serve warm with syrup made from 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. Sugar + syruptop 6% of all pairs
    Smell alikestrong
    Cooked together5,842 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Milk + ricetop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, 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

Flour
Forms the bulk of the batter and gives the fritters their structure.
Eggs
Bind the batter and help set the fritters as they fry.
Baking powder
Releases gas in the batter so the fritters rise and become light.
Milk
Hydrates the flour and gives the batter a smooth, pourable texture.
Boiled rice
Adds moisture and a soft, tender interior to the fritters.

The step that matters

Fry until golden brown. Frying in lard that is hot enough sets the outside quickly and browns it. If the fat is too cool, the fritters absorb grease and turn heavy and oily inside.

“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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