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Rice Croquettes

Rice croquettes are fried rice cakes made with milk, rice, eggs, butter, and sugar, served with jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Rice Croquettes

Ingredients

Directions

Make the rice base

  1. In a double boiler, cook the milk, rice, and salt for 3 hours.

  2. Beat the mixture to a paste and stir in the eggs, vanilla, butter, and sugar.

Make the dessert

  1. For dessert, take half the mixture and place it in a small pudding dish.

  2. Beat the egg whites to stiff peaks, add lemon juice, and sift powdered sugar over the top.

  3. Brown the meringue in the oven.

Make and fry the croquettes

  1. For croquettes, cool the remaining mixture, form it into oblong balls, and place them in wire baskets.

  2. Fry the croquettes in beef suet until golden brown.

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

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 + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

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

  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. Vanilla + sugartop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

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

  5. Rice + beeftop 10% of all pairs
    Smell alikemoderate
    Cooked together2,265 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

Vanilla and sugar barely smell alike, yet cooks put them together in 35,032 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

Rice
Cooked slowly in milk, it thickens into the paste that forms the body of the croquettes.
Milk
Cooks with the rice into a creamy, moist base that holds the mixture together.
Eggs
Set when heated, giving the mixture structure and binding it into a firm paste.
Egg whites
Whipped to stiff peaks, they give the meringue its light, airy structure.
Butter
Adds fat for richness and a tender texture in the mixture.
Sugar
Sweetens the mixture and helps the meringue brown in the oven.

The step that matters

Cooking the rice and milk for 3 hours in a double boiler. Gentle, long cooking in a double boiler lets the rice absorb the milk and soften fully without scorching. Too much direct heat can burn the milk on the pan base and leave the rice unevenly cooked, so the paste may be lumpy or grainy.

Swap the lemon

How well each one fits the dish's main ingredients (milk, rice, egg, vanilla, butter, sugar, beef):

  1. Coconutfits better
  2. Figfits better
  3. Peachfits better
  4. Lemonthe original

Fit is the average pairing score against milk, rice, egg, vanilla, butter, sugar, beef. 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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