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Rice Croquettes

Rice croquettes are small rolls of cooked rice mixed with butter and eggs, coated in cracker crumbs and fried.

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 mixture

  1. Boil the rice in milk or water until tender.

  2. While warm, add the butter and eggs.

Shape and fry

  1. Shape the mixture into rolls.

  2. Dip the rolls in cracker crumbs.

  3. Fry the rolls in lard or butter until golden.

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. 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
Cooked until tender, it forms the bulk and body of the croquette mixture.
Milk
Cooking the rice in it adds moisture and richness to the mixture.
Butter
Adds fat and richness, softening the mixture and giving flavor.
Eggs
Bind the warm mixture so the rolls hold their shape.
Cracker crumbs
Form a crisp, golden coating that browns during frying.

The step that matters

Shaping the warm mixture. The mixture is easiest to shape while warm, before the eggs set and it firms up. Rolls shaped after it cools may crack or be harder to bind.

“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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