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Rice Fritters

Rice fritters are fried batter made from boiled rice, eggs, milk, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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. Boil the rice in the milk until soft.

  2. Remove the rice and let it cool.

  3. Once cool, add the beaten eggs and enough flour to make a batter.

Fry and serve

  1. Drop spoonfuls of the batter into hot oil and fry until brown.

  2. Serve with sugar and sauce.

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. Sugar + saucetop 13% of all pairs
    Smell alikestrong
    Cooked together5,147 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Milk and flour 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

Rice
Cooked soft in milk, it forms the bulk and tender body of the fritter.
Eggs
Bind the batter and help set the fritters as they fry.
Milk
Cooks the rice until soft and moistens the batter.
Flour
Thickens the batter so it holds its shape when dropped into oil.

The step that matters

Drop spoonfuls of the batter into hot oil and fry until brown.. If the oil is not hot enough, the batter absorbs oil and turns greasy instead of crisping. Frying until brown develops color and flavor through browning reactions at the surface.

“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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