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Curried Rice Croquettes

A dish of boiled rice mixed with milk, butter, curry powder, onion juice, and egg, formed into cylinders and fried.

From an old cookbook · modernised transcription
By Henrietta Latham Dwight · From a historical cookbook (Project Gutenberg) · 4 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Curried Rice Croquettes

Ingredients

Directions

Make the rice mixture

  1. Put three-quarters of a cup of milk in a saucepan with butter the size of an egg, and let it come to a boil.

  2. Stir into it one large cup and a half of rice that has been boiled in salted water twenty minutes.

  3. Add a slightly heaping teaspoonful of curry powder, a few drops of onion juice and salt to taste.

  4. When it comes to a boil, add a beaten egg, stir a minute and remove from the fire.

Shape and fry

  1. Turn it out, let it cool, then form into cylinders and fry as usual.

Nutrition, whole recipe (rough)

329Calories
14 gProtein
25 gFat
13 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
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 Henrietta Latham Dwight. Recipe from a historical cookbook (Project Gutenberg).

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

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

  2. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

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

What each ingredient does

Rice (in the method)
Forms the bulk of the croquette and, once cooked and cooled, holds the shape when formed.
Egg
Binds the mixture so it holds together when shaped and fried.
Milk
Moistens the rice and gives the mixture a soft, creamy texture.
Butter
Adds richness and fat, softening the mixture and helping it taste rounder.
Curry powder (in the method)
Provides the spiced aroma that defines the dish.

The step that matters

Adding the beaten egg. Egg must be stirred in just at the boil and cooked briefly; if it is added too early or overcooked it can scramble and make the mixture grainy, while too little cooking leaves it unset and hard to shape.

“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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