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Croquettes, Rice

A fried croquette made from rice and tomato mixture, shaped, breaded, and served with tomato sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Croquettes, Rice

Ingredients

Directions

Make the rice mixture

  1. Brown the minced onion in butter or drippings.

  2. Add tomatoes, bay leaf, and parsley; cook for a few minutes, seasoning with salt and pepper.

  3. In a double boiler, combine the rice and tomato mixture; cook for about 1.5 hours.

  4. Add boiling water or stock if the mixture is not moist enough.

  5. Remove from heat and stir in the egg and grated cheese if desired.

Shape and fry

  1. Shape the mixture into croquettes, roll in bread crumbs, and fry in hot fat until golden.

  2. Serve with tomato sauce.

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. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Tomato + ricetop 6% of all pairs
    Smell alikestrong
    Cooked together3,065 recipes

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

  3. Tomato + peppertop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Tomato + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together20,633 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Tomato + parsleytop 8% of all pairs
    Smell alikemoderate
    Cooked together5,398 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

What each ingredient does

Rice
Cooks down into a thick mass that holds the croquettes together when shaped.
Egg
Binds the cooked mixture so it holds its shape when fried.
Tomatoes
Provide moisture and acidity that flavour the rice as it cooks.
Onion
Browned in butter, it adds savoury depth and aroma to the base.
Butter or drippings
Adds fat and richness while browning the onion.

The step that matters

Fry in hot fat until golden. Frying in hot fat quickly browns the bread-crumb coating and seals it, so the croquettes stay crisp outside and do not absorb excess grease. Fat that is too cool lets the coating soak up oil and fall apart.

Swap the onion

How well each one fits the dish's main ingredients (tomato, rice, butter, parsley, pepper, egg, cheese):

  1. Capsicumfits better
  2. Potatofits better
  3. Asparagusfits better
  4. Onionthe original

Fit is the average pairing score against tomato, rice, butter, parsley, pepper, egg, cheese. 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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