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Rice Croquettes

Rice croquettes are fried rice cakes made with milk, water, egg, sugar, lemon, butter, and coated in cracker crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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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 Croquettes

Ingredients

Directions

Make the rice base

  1. Boil rice in milk and water for about 1 hour until dry.

  2. Remove from heat and transfer to a bowl.

  3. Add egg, sugar, lemon juice, lemon zest, and butter to the rice and mix well.

Shape and fry

  1. Shape the mixture into croquettes and roll in cracker crumbs.

  2. Heat lard in a pan until very hot and fry the croquettes until golden brown.

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.

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 + lemontop 12% of all pairs
    Smell alikemoderate
    Cooked together4,366 recipes

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

  4. Milk + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

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

  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
Starch that swells and thickens as it cooks, giving the croquettes their body.
Milk
Adds richness and softness, and helps the rice cook into a creamy mass.
Egg
Binds the mixture so the croquettes hold their shape when fried.
Sugar
Adds sweetness and helps the outside brown during frying.
Butter
Adds fat for richness and a smoother, more tender texture.
Cracker crumbs
Form a crisp, browned outer coating around the croquettes.

The step that matters

Fry in very hot lard. Lard must be very hot before the croquettes go in. Hot fat seals the crumb coating quickly, so it turns golden and crisp instead of absorbing grease and going soggy.

Swap the lemon

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

  1. Vanillafits better
  2. Coconutfits better
  3. Figfits about as well
  4. Lemonthe original

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