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Kice Croquettes

Rice croquettes are small balls of cooked rice mixed with milk and sugar, flavored, coated in breadcrumbs, and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Kice Croquettes

Ingredients

Directions

Make the rice

  1. In a saucepan, combine rice, milk, and sugar. Cook over gentle heat until the milk is absorbed.

  2. Just before the rice is done, stir in a few drops of your chosen flavoring.

  3. Let the rice cool, then form it into small round balls.

Coat and fry

  1. Dip each ball in egg yolk, then coat with bread crumbs.

  2. Fry the croquettes in boiling lard for about 10 minutes, turning to brown evenly.

  3. Drain excess oil by placing them on a cloth in front of the fire for a minute.

Serve

  1. Serve on a white cloth and enjoy. Optionally, add a small piece of jam in the center for extra flavor.

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 + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

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

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

  3. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  5. Rice + vanillatop 11% of all pairs
    Smell alikemoderate
    Cooked together1,352 recipes

    Shared aroma: guaiacol (smoky, sweet).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Rice
Forms the body of the croquette, and its starch thickens as it cooks in the milk.
Milk
Cooks into the rice, giving it a creamy, moist texture.
Sugar
Adds sweetness and helps the rice mixture hold a soft, tender texture.
Egg yolk
Helps the bread crumb coating stick and adds richness to the outside.
Bread crumbs
Form a crisp, browned outer crust when fried.

The step that matters

Fry in boiling lard, turning to brown evenly. The lard must be hot enough to crisp the crumb coating quickly. If it is too cool, the croquettes absorb more fat and turn greasy before the crust sets. Turning them keeps the browning even.

“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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