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Rice Croquettes

Rice croquettes are fried rolls made from cooked rice mixed with milk, butter, eggs, and salt, coated in crushed crackers.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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. Boil the rice in the milk until tender.

  2. Stir in the butter and salt.

  3. Let the mixture cool completely.

Shape and coat

  1. Form the cooled mixture into rolls and slice them.

  2. Dip each slice in beaten eggs, then coat with crushed crackers.

Fry

  1. Fry in a mixture of butter and lard until golden brown.

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. Butter + eggtop 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
Cooks in milk to a thick starchy mass that holds the croquettes together.
Milk
Cooks into the rice, adding moisture and creaminess to the mixture.
Eggs
Bind the coating so the crackers stick to each slice.
Crackers
Form a crisp, browned crust when fried.
Butter
Adds richness and flavour, and helps the coating brown in the frying fat.

The step that matters

Let the mixture cool completely before shaping. A warm, soft starch mixture is too sticky to roll and slice cleanly. As it cools, the starch sets and firms, so the pieces keep their shape in the coating and in the hot fat.

“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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