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Rice Fritters

Rice fritters made with lemon rind, milk, sugar, rice, brandy, egg yolks, breadcrumbs, fried in lard and dusted with sugar.

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 mixture

  1. Pare the rind of the lemon very thin.

  2. Boil the rind in milk with sugar and rice until the rice is soft.

  3. Remove the lemon peel.

  4. Beat the rice with brandy.

  5. Shape the mixture into fritters.

Coat and fry

  1. Brush the fritters with egg yolks.

  2. Cover the fritters with breadcrumbs.

  3. Fry the fritters in lard until golden.

Finish and serve

  1. Dust the fritters with fine sugar.

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

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

  3. Lemon + milktop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

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

  4. Milk + brandytop 15% of all pairs
    Smell alikemoderate
    Cooked together3,738 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  5. Brandy + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together7,340 recipes

    Shared aroma: acetoin (butter, cream).

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 to form a thick base that holds the fritters together.
Milk
Cooks with the rice to make a creamy, moist mixture.
Egg yolks
Brushed on as a binding layer that helps breadcrumbs adhere and promotes browning.
Breadcrumbs
Form a crisp, golden crust during frying.
Sugar
Sweetens the mixture and encourages browning on the surface.
Brandy
Adds aroma and flavour to the rice mixture.

The step that matters

Boil the rice until fully soft. Rice must be cooked until very tender in the milk, because firm grains will not blend into a smooth mixture that can be shaped and will stay gritty in the finished fritters.

Swap the lemon

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

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

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