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Dessert

Rice Fritters

Rice fritters are fried cakes made from boiled rice, milk, cinnamon, lemon peel, butter, eggs, brandy, nutmeg, and breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 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 rice base

  1. Boil the rice in milk with cinnamon and lemon peel until done.

  2. Remove the lemon peel and cinnamon, then stir in butter, eggs, brandy, and nutmeg.

  3. Butter a dish and spread the rice mixture in it; let it cool.

Shape and coat

  1. Cut the cooled rice into desired shapes using a cutter.

  2. Dip each piece in egg, then coat with bread crumbs twice.

Fry and finish

  1. Heat clarified butter or lard in a pan and fry the rice fritters until golden brown.

  2. Place on white kitchen paper and dust with fine sugar; glaze 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. Rice + cinnamontop 4% of all pairs
    Smell alikestrong
    Cooked together2,137 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Cinnamon + lemontop 7% of all pairs
    Smell alikestrong
    Cooked together7,950 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

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

  5. Milk + cinnamontop 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

Rice
Cooked in milk to form a thick base that holds its shape when cooled and cut.
Milk
Cooks the rice into a soft, creamy mass that gives the fritters moisture.
Eggs
Bind the rice mixture and form a coating that helps the crumbs adhere and brown.
Butter
Adds richness and fat, contributing to flavour and a tender interior.
Bread crumbs
Form a crisp, golden outer crust when fried.

The step that matters

Let the rice cool fully before cutting. Warm rice is soft and sticky, so it will not hold clean shapes. Once cooled and set, the starch firms up, letting the pieces keep their form through dipping and frying.

Swap the lemon

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

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

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