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Rice Croquettes

A fried ball of steamed rice mixed with milk, butter, egg, sugar, and vanilla.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Rice Croquettes

Ingredients

Directions

Prepare

  1. Soak the rice in water for 4 hours.

  2. Add the soaked rice to the milk and salt, then steam until tender.

  3. Mix in the sugar, butter, egg, and vanilla.

Shape and fry

  1. Flour your hands and shape the mixture into balls.

  2. Fry the balls in very hot lard in a deep kettle.

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 + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  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. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Rice + vanillatop 11% of all pairs
    Smell alikemoderate
    Cooked together1,352 recipes

    Shared aroma: guaiacol (smoky, sweet).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

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, once cooked soft, gives it a tender, starchy body.
Milk
Cooks with the rice to add moisture and softness to the mixture.
Butter
Adds fat for richness and a tender texture in the croquette interior.
Egg
Binds the mixture so the balls hold their shape when fried.

The step that matters

Fry the balls in very hot lard. Very hot fat sets the outside quickly and browns it, so the croquette keeps its shape and does not absorb excess grease or fall apart while the inside heats 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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