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Rice Fritters

A fried batter of cold rice, flour, egg, and baking powder, served hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Rice Fritters

Why it works: Rice and milk 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 batter

  1. In a bowl, combine cold rice, flour, egg, and baking powder.

  2. Add enough water or milk to create a stiff batter.

Fry and drain

  1. Heat lard in a pan over medium-high heat.

  2. Drop spoonfuls of the batter into the hot lard and fry until golden brown.

  3. Remove and drain on paper towels.

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

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

  2. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  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. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

Flour and milk barely smell alike, yet cooks put them together in 78,219 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

Cold rice
Forms the bulk of the fritter and gives it a tender, chewy interior.
Flour
Binds the rice together so the batter holds its shape while frying.
Egg
Adds structure and helps bind the batter as it sets.
Baking powder
Releases gas that lightens the batter and helps the fritters puff.
Lard
Conducts heat for frying and promotes browning and a crisp exterior.

The step that matters

Drop spoonfuls of the batter into the hot lard and fry until golden brown.. The lard must be hot enough when the batter goes in; otherwise the fritters absorb excess fat and turn greasy instead of crisping. The batter should also be stiff so the spoonfuls hold their shape rather than spreading.

“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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