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Rice Fritters

Rice fritters are fried rice cakes made with boiled rice, flour, egg, spices, and baking powder.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Rice Fritters

Why it works: Rice and pepper are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 8,379 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Rice Fritters

Ingredients

Directions

Prepare the rice

  1. Wash and boil the rice for 35 minutes or until very soft.

  2. Strain off the water and allow the rice to cool.

Make the batter

  1. Stir in the flour, beaten egg, pepper, salt, cayenne, sugar, and baking powder.

  2. Heat deep hot fat in a pan.

Fry and serve

  1. Fry the mixture in spoonfuls, dipping the spoon in the fat between each spoonful to prevent sticking.

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 + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Rice + flourtop 16% of all pairs
    Smell alikemoderate
    Cooked together6,611 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Pepper + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and egg barely smell alike, yet cooks put them together in 106,462 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

Rice
Forms the bulk of the fritter, giving body and a soft, tender interior once boiled until very soft.
Flour
Binds the cooked rice together so the mixture holds its shape in the hot fat.
Egg
Adds binding and structure, helping the fritters hold together while frying.
Baking powder
Releases gas in the batter, helping the fritters puff and lighten as they fry.

The step that matters

Dipping the spoon in the fat. Wet or cool spoons stick to the sticky batter and misshape the fritters. Oiling the spoon in hot fat first lets each spoonful release cleanly and keeps its shape as it sets.

“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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