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Rice Croquettes

Rice croquettes are small cakes made from boiled rice mixed with egg, coated in cracker crumbs, and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 mixture

  1. Boil the rice with a little milk and salt until nearly done.

  2. Remove from heat and mix in one egg while hot.

  3. Allow to cool slightly, then mold into cakes.

Coat and fry

  1. Dip each cake into the beaten egg, then roll in cracker crumbs.

  2. Fry in hot butter on a griddle until browned.

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 + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 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
Forms the bulk of the croquette and, once cooked soft and cooled, holds the cakes together.
Egg
Binds the cooked rice so the cakes hold their shape when molded and fried.
Cracker crumbs
Form a crisp, browned outer crust that contrasts with the soft rice inside.
Butter
Conducts heat in the pan and adds fat that promotes browning and rich flavor on the surface.

The step that matters

Mold the cakes after the rice has cooled slightly. Rice that is still very hot is soft and sticky, so cakes may slump or tear. Letting it cool a little firms the starch enough to hold a shape, which helps the coating stay intact in the hot butter.

“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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