Skip to main content
Main

Rice Croquettes

Rice croquettes are fried balls made from cooked rice mixed with milk, sugar, butter, salt, pepper, nutmeg, egg, and breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
Jump to recipe ↓

Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Rice Croquettes

Ingredients

Directions

Make the rice mixture

  1. Boil the rice and milk together until the rice is tender.

  2. Add lemon rind if desired.

  3. When the rice is dry and tender, stir in sugar, butter, salt, pepper, and nutmeg.

  4. Spread the mixture on a dish to cool.

Shape and coat

  1. Once cool, form into croquettes.

  2. Dip each croquette in beaten egg, then coat with crumbs.

  3. Chill on ice for at least 1 hour.

Fry and serve

  1. Fry in deep hot fat until light brown.

  2. Serve immediately.

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

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

  4. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Rice + nutmegtop 9% of all pairs
    Smell alikemoderate
    Cooked together1,779 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
Swells and softens in milk, forming the starchy body that holds the croquette together.
Milk
Cooks with the rice to create a creamy, moist base for the mixture.
Egg
Binds the shaped croquette and helps the crumb coating adhere.
Bread or cracker crumbs
Forms a crisp outer crust that browns during frying.
Sugar
Adds sweetness and contributes to browning of the surface during frying.
Butter
Adds fat for richness and a softer, more tender texture.

The step that matters

Chill the shaped croquettes. Chilling firms the starchy mixture and the egg coating so the croquettes hold their shape and do not burst or fall apart in the hot fat.

Swap the nutmeg

How well each one fits the dish's main ingredients (rice, milk, sugar, butter, pepper, egg, bread):

  1. Cinnamonfits better
  2. Nutmegthe original
  3. Parsleyfits less well
  4. Cardamomfits less well

Fit is the average pairing score against rice, milk, sugar, butter, pepper, egg, bread. 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.

More rice croquettes recipes

with Jelly 5Sweet 4 See all 315 →

You might also like

Brown BreadBrown Bread461 recipesRice FrittersRice Fritters84 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipes