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Rice Croquettes

A fried snack made from steamed rice mixed with milk, egg yolks, butter, and coated in breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. 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 absorbs the water.

  3. Add scalded milk, stir lightly with a fork, cover, and steam until the rice is soft.

  4. Remove from heat, add egg yolks and butter, and spread on a plate to cool.

Shape and fry

  1. Shape the mixture into croquettes, roll in bread crumbs, dip in beaten egg, and roll in crumbs again.

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

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

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

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

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

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

  4. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

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

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

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

What each ingredient does

Rice
Forms the starchy body of the croquettes once cooked and cooled.
Egg yolks
Enrich the mixture and help it bind and set as it cooks.
Milk
Adds moisture and richness, making the rice soft and creamy.
Butter
Adds fat for flavor and a tender texture in the mixture.
Egg
Binds the bread crumb coating so it adheres and browns when fried.

The step that matters

Cooling the rice mixture before shaping. Spreading the mixture to cool lets it firm up so it can be shaped without sticking or falling apart. Shaping it while hot makes it soft and hard to handle.

“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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