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Rice Croquettes with Meat

Rice croquettes made with cooked rice, egg, butter, salt, and chopped cold meat, then fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Rice and meat are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 1,481 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Rice Croquettes with Meat

Ingredients

Directions

Prepare the filling

  1. Boil the rice until soft and tender.

  2. While warm, add the beaten egg, butter, and salt.

  3. Mix in the chopped cold meat.

  4. Let the mixture cool, then shape into croquettes.

Coat and fry

  1. Coat each croquette with beaten egg and bread crumbs.

  2. Fry in hot oil until browned.

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. Rice + meattop 13% of all pairs
    Smell alikemoderate
    Cooked together1,481 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Rice + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

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

  3. Butter + meattop 16% of all pairs
    Smell alikemoderate
    Cooked together7,594 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Egg + meattop 22% of all pairs
    Smell alikemoderate
    Cooked together6,432 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Rice
Forms the bulk of the croquette and, when cooked soft, binds the shape together.
Egg
Binds the rice and meat into a mixture that holds its shape, and helps the coating adhere.
Butter
Adds richness and moisture, softening the texture of the filling.
Cold meat
Supplies savory flavor and substance to the filling.

The step that matters

Let the mixture cool before shaping. Warm rice is soft and sticky, so shaping it too early makes croquettes that slump or tear. Cooling firms the starch and lets the egg and butter set the mixture enough to hold its form in the hot oil.

“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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