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Rice Croquettes, Creole Style

Rice croquettes are fried rice cakes with butter, Parmesan, mushrooms, beef tongue, truffles, and diced poultry, coated in breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Mushroom and beef are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 3,232 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Rice Croquettes, Creole Style

Ingredients

Directions

Prepare the rice base

  1. Cook the rice until firm and dry, then remove from heat.

  2. Add butter, Parmesan cheese, mushrooms, beef tongue, truffles, and diced meat to the rice. Mix thoroughly and transfer to a buttered square tin pan, about 1 inch deep.

  3. Smooth the top, cover with buttered paper, and let it cool.

Shape the croquettes

  1. Once cool, cut out pieces with a round cutter (about the size of a half dollar).

  2. Roll the pieces in grated Parmesan cheese, then dip in beaten eggs.

  3. Coat with fresh bread crumbs and shape nicely.

Fry and serve

  1. Fry in hot lard until golden brown, then drain and serve on a napkin with fried parsley.

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. Mushroom + beeftop 4% of all pairs
    Smell alikemoderate
    Cooked together3,232 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  2. Mushroom + truffletop 4% of all pairs
    Smell alikemoderate
    Cooked together1,900 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  3. Parmesan cheese + mushroomtop 6% of all pairs
    Smell alikemoderate
    Cooked together1,199 recipes

    Shared aroma: methyl 2-methylbutyrate (apple, fatty).

  4. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  5. Rice + mushroomtop 9% of all pairs
    Smell alikestrong
    Cooked together1,515 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

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

What each ingredient does

Rice
Cooked until firm and dry, it forms the body that holds the croquette together and gives it shape.
Eggs
Beaten eggs bind the coating so the bread crumbs adhere and set into a crisp shell when fried.
Parmesan cheese
Adds savoury, salty flavour and helps the croquette mixture firm up and brown in the pan.
Butter
Adds richness and moisture, softening the rice mixture and improving its flavour.
Fresh bread crumbs
Form a crunchy, golden outer crust when fried in hot lard.

The step that matters

Cooling the rice mixture before cutting. Cooling lets the starch in the rice set and firm up, so the pieces hold their shape through coating and frying instead of collapsing or breaking apart in hot fat.

“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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