Skip to main content
Main

Rice Fritters

Rice fritters made with lemon rind, milk, sugar, rice, brandy, egg yolks, bread crumbs, fried in lard.

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

Why it works: Brandy and currant are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 3,057 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

Rice Fritters

Ingredients

Directions

Cook the rice

  1. Pare the rind of the lemon very thin and boil it in milk with sugar and rice until the rice is soft.

  2. Remove the lemon peel and beat the rice with brandy.

Shape and fry

  1. Shape the mixture into fritters, brush with egg yolks, and cover with bread crumbs.

  2. Fry the fritters in lard until golden.

  3. Dust with fine sugar and glaze if desired.

Fill and fry

  1. Let the rice cool, spread it out ½ inch thick, and cut into rounds.

  2. Make an opening in each round and insert a piece of jelly.

  3. Close the opening, egg and crumb the fritters, and fry in hot lard.

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. Brandy + curranttop 7% of all pairs
    Smell alikelow
    Cooked together3,057 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

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

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

  3. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Lemon + ricetop 12% of all pairs
    Smell alikemoderate
    Cooked together4,366 recipes

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

  5. Rice + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together1,259 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

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

What each ingredient does

Rice
Its starch softens and thickens into a mass that holds the fritter's shape.
Milk
Adds moisture and softness, so the cooked rice stays tender rather than dry.
Egg yolks
Bind the coating and help the crumbs brown evenly in the frying fat.
Bread crumbs
Form a crisp, golden outer crust when fried.
Lard
Conducts heat for frying, producing a crisp, browned surface and rich flavour.
Sugar
Sweetens the rice and promotes browning on the surface during frying.

The step that matters

Let the rice cool before shaping. Cooling lets the starch set so the rounds hold their shape. Shaping hot rice makes it soft and sticky, so the fritters can tear or lose their filling when fried.

Swap the currant

The recipe marks currant as optional. How well each one fits the dish's main ingredients (lemon, milk, sugar, rice, brandy, egg, bread):

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

Fit is the average pairing score against lemon, milk, sugar, rice, brandy, egg, bread. 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.

You might also like

Brown BreadBrown Bread461 recipesLemon SauceLemon Sauce236 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipes