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Rice Fritters

Rice fritters are fried batter cakes made with boiled rice, flour, sugar, butter, egg, and sweet milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Rice Fritters

Why it works: Butter and milk 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 batter

  1. Blend the butter and sugar together.

  2. Add the egg and sweet milk until the mixture is light.

  3. Stir in the rice and sweet milk.

  4. Sift the flour, baking powder, and salt together, then add to the mixture.

  5. Mix well and drop spoonfuls into deep hot oil.

Fry and serve

  1. Fry until golden brown.

  2. Serve hot, plain or dusted with sugar.

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. Butter + milktop 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. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Egg
Binds the batter and adds richness and structure as it sets in the oil.
Flour
Forms the main structure of the batter so the fritters hold their shape while frying.
Baking powder
Releases gas in the batter, helping the fritters puff and turn light and airy.
Sugar
Adds sweetness and helps the fritters brown in the hot oil.
Butter
Adds fat for a tender texture and rich flavour.

The step that matters

Drop spoonfuls into deep hot oil. If the oil is not hot enough, the batter soaks up oil and turns greasy instead of crisping. Oil that is too cool lets the fritters spread and absorb fat, while hot oil seals the outside quickly so they stay light.

“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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