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Rice Croquettes

Rice croquettes are fried balls made from boiled rice, milk, eggs, sugar, butter, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Rice Croquettes

Ingredients

Directions

Make the rice mixture

  1. Cover the rice with the milk.

  2. Add the sugar, butter, and salt.

  3. Let boil for 3 minutes.

  4. Stir in the beaten eggs.

  5. Cook for 1 minute.

  6. Set aside to cool.

Shape and coat

  1. Once cold, shape the mixture into croquettes.

  2. Roll the croquettes in crumbs.

  3. Roll the croquettes in egg.

  4. Roll the croquettes in crumbs again.

Fry and serve

  1. Fry until golden.

  2. Serve very hot.

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

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

  2. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  3. Rice + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

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

  4. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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 croquettes and gives them a soft, starchy body.
Eggs
Bind the mixture and set when cooked, holding the croquettes together.
Milk
Softens the rice and adds moisture so the mixture stays tender.
Butter
Adds fat for richness and a smoother, more tender texture.
Sugar
Adds sweetness and helps the outside brown during frying.

The step that matters

Set aside to cool until cold before shaping. The mixture must be fully chilled and firm before shaping; if warm, it stays soft and sticky, so the croquettes may break or lose their shape during coating and frying.

“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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