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Rice Croquettes

Rice croquettes made from cooked rice, milk, lemon peel, cinnamon, sugar, butter, egg yolks, lemon or orange flower water, fried and rolled in sugar cinnamon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Rice and cinnamon match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 2,137 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Rice Croquettes

Ingredients

Directions

Prepare the rice

  1. Wash the rice in cold water and drain it.

  2. In a saucepan, combine the rice, boiled milk, lemon peelings, and cinnamon stick.

  3. Cover and cook on low heat until the rice is nearly done.

  4. Add powdered sugar and butter, and cook until thoroughly done, adding more milk if it gets too dry.

  5. Remove from heat, discard lemon peelings and cinnamon, and mix the rice well.

  6. When somewhat cool, add egg yolks and essence, mixing well.

  7. Transfer to a buttered pan, cover with buttered paper, and let it cool.

Shape and fry

  1. Shape the rice into croquettes, dip in beaten eggs, then coat with bread crumbs.

  2. Fry in hot lard until golden, drain, and roll in a mixture of powdered sugar and ground cinnamon.

Serve

  1. Serve on a napkin with a hard sauce or wine sauce flavored with Maraschino or rum.

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 + cinnamontop 4% of all pairs
    Smell alikestrong
    Cooked together2,137 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Lemon + cinnamontop 7% of all pairs
    Smell alikestrong
    Cooked together7,950 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  5. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

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 softens in milk to form the thick, creamy body of the croquettes.
Boiled milk
Liquid that the rice absorbs, giving the mixture its moisture and creamy texture.
Powdered sugar
Adds sweetness and helps the rice mixture become tender and cohesive as it cooks.
Butter
Adds fat, richness and a smoother texture to the cooked rice.
Egg yolks
Enrich the mixture and help bind it, so the croquettes hold their shape.
Beaten eggs
Act as a binder so the bread crumbs adhere to the shaped croquettes.

The step that matters

Cooling the rice mixture before adding the egg yolks. If the rice is too hot, the yolks can scramble and curdle, and the mixture may be too soft to shape. Letting it cool slightly keeps it smooth and firm enough to form.

Swap the lemon

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

  1. Vanillafits better
  2. Figfits better
  3. Coconutfits better
  4. Lemonthe original

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