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Croquettes, Rice

A fried rice croquette made with tomatoes, onion, parsley, butter, and rice, served with tomato sauce.

From an old cookbook · modernised transcription
By Chicago. Bethany union church. Woman's society. [from old catalog] · From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Croquettes, Rice

Ingredients

Directions

Make the rice mixture

  1. Mince and brown one onion in a tablespoon of butter or drippings.

  2. Add two cups tomatoes, one-half cup uncooked rice, one-half bay leaf, and one-half teaspoon minced parsley to the pan.

  3. Turn tomatoes into onion and cook a few minutes, adding salt and pepper.

  4. Put the rice in a double boiler and add the tomato mixture.

  5. Cook about one and one-half hours.

  6. Add boiling water or stock if not moist enough.

  7. When off stove, add one tgg and grated cheese if desired.

Shape and serve

  1. Make into croquettes, roll in bread crumbs, and fry in fat, half depth of croquettes.

  2. Serve with tomato sauce.

Nutrition, whole recipe (rough)

383Calories
7 gProtein
12 gFat
62 gCarbs
What these numbers assume: 8 portions
IngredientPortion assumedkcal
Rice1 cup cooked (158g) white206
Butter1 tbsp (14g)102
Onion1 medium (110g)44
Tomato1 medium (123g)22
Black Pepper1 tsp ground (2.3g)6
Bay Leaf1 leaf (0.6g)2
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Chicago. Bethany union church. Woman's society. [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 their aromas overlap, and how often cooks already put them together.

  1. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  2. Tomato + ricetop 6% of all pairs
    Smell alikestrong
    Cooked together3,065 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Tomato + peppertop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Tomato + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together20,633 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Tomato + parsleytop 8% of all pairs
    Smell alikemoderate
    Cooked together5,398 recipes

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

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

What each ingredient does

Rice
Cooks into a thick base that holds the croquettes together when shaped.
Tomatoes
Provide moisture and acidity that flavour the rice as it cooks.
Egg (in the method)
Binds the mixture so the croquettes hold their shape.
Onion
Browned in butter, it adds savoury sweetness to the base.
Butter
Adds fat and richness while browning the onion.

The step that matters

Cooking the rice mixture slowly. Cooking gently in a double boiler for a long time lets the rice absorb the tomato liquid evenly without scorching. Adding liquid only when needed keeps the mix thick enough to shape, and the egg is added off the heat so it binds without scrambling.

Swap the onion

How well each one fits the dish's main ingredients (tomato, rice, parsley, butter, pepper):

  1. Capsicumfits better
  2. Carrotfits better
  3. Potatofits better
  4. Onionthe original

Fit is the average pairing score against tomato, rice, parsley, butter, pepper. 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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