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Rice Croquettes

Rice croquettes are fried rice cakes coated in breadcrumbs.

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 ↓

Rice Croquettes

Ingredients

Directions

Cook the rice

  1. Wash the rice and add boiling water with salt.

  2. Cover and steam until the rice has absorbed the water.

  3. Add scalded milk and stir lightly with a fork.

  4. Cover and steam until the rice is soft.

  5. Remove from heat, then add egg yolks and butter.

  6. Spread the mixture on a plate to cool.

Shape and coat

  1. Shape into croquettes.

  2. Roll the croquettes in breadcrumbs.

  3. Dip the croquettes in beaten egg.

  4. Roll the croquettes again in breadcrumbs.

Fry

  1. Fry the croquettes in deep fat until golden brown.

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. Egg + milktop 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 croquettes and sets into a firm, soft mass as it cooks and cools.
Milk
Adds moisture and richness, giving the cooked rice a creamy, tender texture.
Egg yolks
Enrich the mixture and help bind it so the croquettes hold their shape.
Butter
Adds fat for richer flavour and a smoother, more tender interior.
Breadcrumbs
Form a crisp, golden outer coating during frying.
Egg
Beaten egg helps breadcrumbs adhere evenly and build a crisp, browned crust.

The step that matters

Cooling the rice mixture before shaping. The mixture must cool and firm up so it can be shaped without slumping. Shaping warm rice can make it fragile and sticky, so the croquettes may break or lose their form in the 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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