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Rice Croquettes

Rice croquettes are small fried balls made from cooked rice, milk, butter, sugar, salt, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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. Boil the rice in milk for 30 minutes.

  2. Whip the butter, sugar, and salt into the hot rice.

  3. When slightly cool, add the beaten egg yolks.

  4. If the mixture is too stiff, add a little more milk.

Shape and coat

  1. Once cold, roll the mixture into small balls.

  2. Dip the balls in beaten eggs.

  3. Roll the dipped balls in fine cracker or bread crumbs.

Fry and serve

  1. Fry in a mixture of 1 tablespoon each of butter and lard, turning until both sides are brown.

  2. Serve very hot.

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. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Rice
Starch that thickens as it cooks and sets into a firm, sliceable mass.
Milk
Cooking liquid that softens the rice and gives the mixture a creamy texture.
Butter
Adds richness and helps the outside brown when frying.
Sugar
Adds sweetness and helps the surface brown during frying.
Eggs
Enriches the mixture and binds the crumb coating to the balls.

The step that matters

Shape only after the mixture is cold. Warm rice starch is soft and sticky, so the balls can tear or slump. As it cools, the starch sets and firms, letting the balls hold their shape through coating and frying.

“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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