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Rice Fritters

Rice fritters are fried balls made from boiled rice, breadcrumbs, eggs, milk, and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Rice Fritters

Why it works: Rice and cinnamon match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 2,137 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Rice Fritters

Ingredients

Directions

Make the mixture

  1. In a bowl, combine boiled rice, bread crumbs, sugar, olive oil or coconut butter, salt, and cinnamon.

  2. Add the well-beaten eggs and scalded milk; mix until well combined.

  3. Shape the mixture into balls.

Coat and fry

  1. Roll each ball in well-beaten egg, then in bread crumbs.

  2. Fry in hot oil or coconut butter until golden brown.

Serve

  1. Serve with peanut or almond butter.

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

    Shared aroma: guaiacol (smoky, sweet).

  2. Rice + olivetop 6% of all pairs
    Smell alikestrong
    Cooked together4,994 recipes

    Shared aroma: trans,trans-2,4-nonadienal (fatty, green).

  3. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  4. Bread + olivetop 9% of all pairs
    Smell alikemoderate
    Cooked together1,091 recipes

    Shared aroma: 2-undecenal (sweet).

  5. Cinnamon + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

What each ingredient does

Boiled rice
Forms the bulk of the filling and gives the fritters a soft, tender interior.
Eggs
Bind the mixture together and help set the coating during frying.
Bread crumbs
Add body to the filling and form a crisp, browning outer coating.
Scalded milk
Adds moisture and softness to the mixture, helping it hold together.

The step that matters

Frying in hot oil. If the oil is not hot enough, the coated balls absorb grease and turn soggy, while the coating can burn before the centre is heated. Steady, hot oil gives an even golden crust.

“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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