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Croquettes De Riz

Rice croquettes are fried rice cakes coated in breadcrumbs and served with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Rice and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 1,259 recipes. Both carry 2-acetyl-1-pyrroline, which smells popcorn, roasted. The science ↓

Croquettes De Riz

Ingredients

Directions

Prepare

  1. Cook the rice as directed in the rice cake recipe.

  2. Once cooked, spread the rice in a layer about 2 inches thick and let it cool.

  3. Cut the rice into pieces measuring 2 inches by 1.5 inches.

Shape and coat

  1. Sprinkle a surface with bread crumbs and roll the rice pieces into cylindrical shapes.

  2. Beat the eggs as for an omelet and dip each rice piece into the beaten eggs.

  3. Coat with bread crumbs, smoothing with a knife.

Fry and serve

  1. Fry in hot oil until golden brown, drain, sprinkle with sugar, and serve.

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. Rice + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together1,259 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  2. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

  4. Rice + sugartop 26% of all pairs
    Smell alikelow
    Cooked together8,744 recipes

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

  5. Rice + eggtop 28% of all pairs
    Smell alikemoderate
    Cooked together8,350 recipes

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

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Rice
Cooked and cooled, it firms up and holds its cylindrical shape for frying.
Eggs
Beaten eggs act as a binder that helps the bread crumbs adhere to the rice.
Bread crumbs
Form a crisp, golden outer crust when fried in hot oil.

The step that matters

Fry in hot oil until golden brown. The oil must be hot enough to crisp and brown the crumb coating quickly. If it is too cool, the croquettes absorb excess oil and turn greasy before the coating sets.

“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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