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Rice Fritters

Rice fritters made with rice, milk, butter, sugar, apricot marmalade, eggs, fried to golden brown.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Rice Fritters

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 ↓

Rice Fritters

Ingredients

Directions

Make the rice base

  1. Combine rice, milk, butter, and sugar in a saucepan.

  2. Cook over low heat until the rice is tender, about 30 minutes.

  3. Strain off any remaining milk after the rice is cooked.

  4. Mix in apricot marmalade and beaten eggs.

  5. Stir over low heat until the eggs are set.

Set and fry

  1. Spread the mixture on a dish to about 1 inch thick.

  2. Let it cool completely.

  3. Cut the cooled mixture into long strips.

  4. Dip the strips in batter.

  5. Fry until golden brown.

  6. Sprinkle sifted sugar over the fritters.

  7. Serve.

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. 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 + apricottop 12% of all pairs
    Smell alikemoderate
    Cooked together826 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Rice + apricottop 13% of all pairs
    Smell alikemoderate
    Cooked together353 recipes

    Shared aroma: gamma-undecalactone (peach, sweet).

  5. Butter + apricottop 15% of all pairs
    Smell alikemoderate
    Cooked together1,458 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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, starchy base that holds the fritters together when set.
Milk
Cooks with the rice to give a soft, creamy texture and tender grains.
Eggs
Set when stirred over heat, binding the mixture so it can be cut into firm strips.
Apricot marmalade
Adds fruity sweetness and flavour to the rice mixture.
Sugar
Sweetens the rice base and adds sweetness to the finished fritters.
Butter
Adds richness and fat, giving the rice a smooth, rounded flavour.

The step that matters

Let it cool completely before cutting. Cooling lets the starch in the rice and the set eggs firm up, so the mixture holds its shape when cut and dipped. Cutting it warm causes the strips to break or collapse.

Swap the apricot

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

  1. Vanillafits better
  2. Coconutfits better
  3. Figfits better
  4. Apricotthe original

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