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Rice Croquettes

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

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

Make the rice mixture

  1. Boil the rice in milk for 30 minutes.

  2. Stir in butter, sugar, and salt.

  3. When slightly cool, add beaten egg yolks.

  4. If too stiff, add a little more milk.

  5. Once cold, roll into small balls.

Coat and fry

  1. Dip the balls in beaten eggs.

  2. Roll the balls in fine cracker or bread crumbs.

  3. Fry in a mixture of butter and lard until both sides are brown.

  4. 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
Forms the bulk of the croquette and absorbs the milk to become a thick, soft mass.
Milk
Cooks with the rice to soften it and adds moisture so the mixture can be shaped.
Butter
Adds richness and flavour, and helps the outside brown when frying.
Sugar
Adds sweetness and contributes to browning on the frying surface.
Eggs
Bind the mixture and set when heated, and the beaten eggs help the crumbs stick to the outside.

The step that matters

Fry in a mixture of butter and lard until both sides are brown. The coating of crumbs and egg browns and crisps in hot fat. Frying too cool makes the croquettes soak up grease, while frying too hot can scorch the outside before the centre warms through.

“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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