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Rice Croquettes

Rice croquettes are fried balls of cooked rice mixed with milk, butter, sugar, salt, nutmeg, egg, and bread crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 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. Boil rice in boiling water for 30 minutes.

  2. Drain rice and add milk, butter, sugar, salt, and nutmeg.

  3. Bring mixture to a boil.

  4. Stir in beaten egg.

  5. Let cool.

Shape and fry

  1. Shape the mixture into croquettes.

  2. Dip in beaten egg.

  3. Coat with bread crumbs.

  4. Fry in hot oil for 3 minutes 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. Rice + nutmegtop 9% of all pairs
    Smell alikemoderate
    Cooked together1,779 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

    Shared aroma: 2-undecenal (sweet).

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

What each ingredient does

Rice
Forms the starchy bulk that thickens and holds the croquettes together.
Milk
Adds moisture and softness to the rice mixture.
Egg
Binds the mixture and sets when heated, holding the shape.
Butter
Adds fat for richer flavour and a tender texture.
Bread crumbs
Form a crisp, browned coating when fried.

The step that matters

Let cool before shaping. The mixture must be cool and firm enough to hold its shape. Shaping it while hot and loose can make the croquettes slump or tear, and the starch sets as it cools, helping them keep their form in the oil.

Swap the nutmeg

How well each one fits the dish's main ingredients (rice, milk, butter, sugar, egg, bread):

  1. Cinnamonfits better
  2. Nutmegthe original
  3. Parsleyfits less well
  4. Capersfits less well

Fit is the average pairing score against rice, milk, butter, sugar, egg, bread. Candidates are from the same food group and used in at least 100 recipes.

“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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