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Croquettes of Rice

A fried rice patty made with milk, butter, lemon rind sugar, egg yolks, and coated in beaten egg and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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 ↓

Croquettes of Rice

Ingredients

Directions

Make the rice base

  1. Put the rice into boiling milk and let it simmer until tender.

  2. Add butter, lemon-rind sugar, and egg yolks. Stir well.

  3. Let thicken without boiling.

Shape and fry

  1. Once cool, roll the mixture into small bolster shapes.

  2. Dip each bolster into well-beaten egg.

  3. Fry in a wire basket in a stewpan until light brown.

  4. Drain the fried croquettes.

Finish and serve

  1. Sift white sugar over them.

  2. Serve on a napkin.

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
Forms the bulk of the croquette and, cooked in milk, gives a soft, starchy body.
Egg yolks
Enrich the mixture and help it thicken into a set, tender filling.
Milk
Cooks the rice until tender and adds moisture and richness to the filling.
Butter
Adds fat for a richer flavour and softer texture in the filling.
Well-beaten egg
Coats each shape so it forms a sealed crust that browns when fried.

The step that matters

Let thicken without boiling. Egg yolks scramble and curdle if they get too hot, so the mixture must thicken gently. Boiling would leave it grainy and make the bolsters hard to shape.

Swap the lemon

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

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

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