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Dessert

Rice Fritters

Rice fritters made from cooked rice, milk, butter, sugar, eggs, orange marmalade, fried in batter and dusted with powdered sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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. Rinse and wash the rice.

  2. Pour the milk over the rice and simmer on low heat for about 1 hour until tender.

  3. If there is excess milk, drain it off.

  4. Add the butter, sugar, eggs, and orange marmalade to the rice.

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

Shape and fry

  1. Spread the mixture on a dish to a depth of 1 inch and let it cool.

  2. Cut into desired shapes.

  3. Dip the pieces in batter and fry in hot oil until golden.

  4. Drain the fritters, sprinkle with powdered sugar, and 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. Rice + orangetop 12% of all pairs
    Smell alikemoderate
    Cooked together1,067 recipes

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

  4. Milk + orangetop 15% of all pairs
    Smell alikemoderate
    Cooked together4,696 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. Rice + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

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

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

What each ingredient does

Rice
Cooks down in milk to a tender, thick base that holds the fritters together.
Milk
Cooks the rice until tender and gives the base a rich, creamy moisture.
Eggs
Set on gentle heat to bind the mixture so it can be cut into firm shapes.
Sugar
Adds sweetness and helps the fritters brown when fried.
Butter
Adds fat for richness and a smoother, more tender texture.
Orange marmalade
Adds sweetness, citrus acidity and aroma to the rice base.

The step that matters

Stir over low heat until the eggs are set. Eggs scramble quickly if the heat is too high. Gentle heat lets them thicken evenly and bind the rice, so the mixture cuts cleanly later.

Swap the orange

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

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

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