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Rice Fritters

A fried dish of lemon‑rind rice mixed with milk, sugar, brandy, and egg yolks, coated in breadcrumbs.

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

Why it works: Milk and rice are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Rice Fritters

Ingredients

Directions

Make 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 coat

  1. Shape the mixture into fritters.

  2. Brush the fritters with egg yolks.

  3. Cover the fritters with bread crumbs.

Fry and finish

  1. Fry the fritters in lard.

  2. Dust the fritters with fine sugar.

  3. Glaze the fritters with a salamander.

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

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

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

    Shared aroma: 2-undecenal (sweet).

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

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

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

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

  5. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

What each ingredient does

Rice
Cooked soft and beaten, it forms the starchy body that holds the fritter together.
Milk
Cooks with the rice to make a soft, creamy mixture that is easy to shape.
Egg yolks
Brushed on the shaped fritters, they help the bread crumbs adhere and brown in frying.
Bread crumbs
Form a crisp, golden outer crust when the fritters are fried.
Sugar
Sweetens the rice mixture and adds to the browning of the crust.

The step that matters

Cooking the rice until soft. Rice that is not cooked fully soft will not beat into a smooth mixture or hold its shape, and the fritters may fall apart when fried.

Swap the lemon

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

  1. Vanillafits better
  2. Figfits better
  3. Apricotfits better
  4. Lemonthe original

Fit is the average pairing score against 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.

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