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Rice Croquettes

Rice croquettes are fried balls of cooked rice mixed with milk, sugar, butter, salt, nutmeg, beaten egg, flour, and water, coated in crumbs.

From an old cookbook · modernised transcription
By Hatfield (Mass.). Congregational Church · From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Rice and chicken are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 4,769 recipes. Both carry (e,e)-2,4-decadienal, which smells fatty, deep fried. The science ↓

Rice Croquettes

Ingredients

Directions

Make the rice mixture

  1. Combine one large cup cooked rice, one-half cup milk, one tablespoon sugar, one tablespoon butter, one-half teaspoon salt, and a little grating of nutmeg in a dish.

  2. Heat the mixture until it boils, then add the well-beaten egg.

  3. Stir for a minute, then remove from heat and cool.

Shape and fry

  1. When cold, shape the mixture into balls and roll them in beaten egg and breadcrumbs.

  2. Drop the balls into boiling lard and fry until brown.

Nutrition, whole recipe (rough)

1132Calories
57 gProtein
25 gFat
166 gCarbs

Counts 8 of 9 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Rice1 cup cooked (158g) white206
Chicken100g cooked165
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Sugar1 tbsp (12.5g) granulated49
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0
Waternot in our table0

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

By Hatfield (Mass.). Congregational Church. 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. Rice + chickentop 5% of all pairs
    Smell alikemoderate
    Cooked together4,769 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Milk + ricetop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  4. Rice + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

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

  5. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Cooked rice
Forms the bulk of the croquette and holds its shape when cooled and shaped.
Egg (in the method)
Binds the cooked mixture and sets with heat, helping the balls hold together.
Milk
Adds moisture and softness to the rice mixture as it heats and thickens.
Butter
Adds richness and fat, contributing to a tender interior and flavor.

The step that matters

Cool the mixture fully before shaping. Shaping warm mixture makes it sticky and fragile, and the starch needs to firm up as it cools so the balls keep their shape 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.

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