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Rice Croquettes

Rice croquettes are fried rice cakes made with rice, water, milk, egg yolks, butter, breadcrumbs, and oil.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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

Cook the rice

  1. Wash the rice.

  2. Add boiling water with salt.

  3. Cover and steam until the rice has absorbed the water.

  4. Add scalded milk.

  5. Stir lightly with a fork.

  6. Cover and steam until the rice is soft.

  7. Remove from heat.

  8. Add egg yolks and butter.

Shape and coat

  1. Spread the mixture on a plate to cool.

  2. Shape into croquettes.

  3. Roll in breadcrumbs.

  4. Dip in beaten egg.

  5. Coat again in breadcrumbs.

Fry

  1. Fry in hot oil 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. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Egg + milktop 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
Starch that softens and thickens as it absorbs liquid, giving the croquettes body.
Milk
Adds moisture and richness, so the rice becomes creamy rather than dry.
Egg yolks
Bind the mixture and add richness, helping it hold its shape.
Butter
Adds fat for flavour and a smoother, richer texture.
Breadcrumbs
Form a crisp outer crust that browns when fried.

The step that matters

Cool the mixture before shaping. A warm, soft rice mixture is sticky and hard to shape. Cooling lets the starch firm up so the croquettes keep their form through 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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