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Rice Croquettes

A sweet rice mixture cooked in milk, then served as a dessert or fried into croquettes.

From an old cookbook · modernised transcription
By Mansfield, W. H., & co., Putnam, Conn., pub. [from old catalog] · From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Milk and rice match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and 7,354 recipes mention both. Both carry 2-nonenal, which smells fatty, green. The science ↓

The recipe

Ingredients

Contains: egg, milk (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Make the rice base

  1. Combine three pints of milk, one cup of rice, and one teaspoonful of salt; cook three hours in a double boiler.

  2. Beat the mixture to a paste and stir in two eggs, two teaspoonfuls of vanilla, a piece of butter the size of an egg, and two tablespoonfuls of sugar.

Serve as a dessert

  1. To serve as a dessert, take half the weight and put it in a small pudding dish.

  2. Beat the whites of two eggs to stiff froth, add one teaspoon of lemon juice, sift one teaspoon of powdered sugar over the top of the meringue, and brown.

  3. Serve with fancy sauce or cream.

Make the croquettes

  1. For croquettes, cool the remainder.

  2. Form the cooled mixture into oblong balls, place them in wire baskets, and fry in beef suet.

  3. Serve the croquettes with pieces of jelly on each.

By Mansfield, W. H., & co., Putnam, Conn., pub. [from old catalog]. 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. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Milk + ricetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together7,354 recipes

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

  2. Milk + vanillatop 2% of all pairs
    Aroma overlapmoderate
    Mentioned together19,175 recipes

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

  3. Vanilla + sugartop 3% of all pairs
    Aroma overlaplow
    Mentioned together35,031 recipes

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

  4. Rice + vanillatop 7% of all pairs
    Aroma overlapstrong
    Mentioned together1,350 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Milk + eggtop 9% of all pairs
    Aroma overlapmoderate
    Mentioned together88,465 recipes

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

Vanilla and sugar share little aroma chemistry, yet 35,031 recipes mention both: they likely 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
Cooks down with the milk into a thick starchy paste that holds its shape.
Milk
Provides the liquid that the rice absorbs and cooks into a creamy base.
Eggs
Add richness and help bind the mixture as it sets.
Sugar
Adds sweetness to the base.
Butter (in the method)
Adds fat for richness and a softer texture.
Vanilla
Adds aroma to the base.

The step that matters

Cool the remainder before shaping. The rice paste is starch-thickened and soft while warm. It firms up as it cools, so shaping it before it cools makes the balls hard to form and likely to slump in the hot fat.

“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.

More rice croquettes recipes

with Jelly 5Sweet 4 See all 315 →

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