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Rice Croquettes with Jelly

Rice croquettes with jelly are fried rice balls coated in crumbs and topped with a jelly cube.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Rice Croquettes with Jelly

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 with Jelly

Ingredients

Directions

Cook the rice

  1. Wash the rice thoroughly and add it to boiling water with salt. Cover and cook until the rice has absorbed the water.

  2. Add the scalded milk to the rice and stir lightly with a fork. Cover and steam until the rice is tender.

  3. Remove from heat and add the egg yolks, butter, and sugar. Spread the mixture on a shallow plate to cool.

Shape and coat

  1. Shape the cooled mixture into balls the size of an egg. Roll each ball in fine cracker crumbs and make a small depression in each to form a saucer.

  2. Dip each croquette in egg and then again in crumbs, ensuring they are well coated.

Fry and serve

  1. Fry the croquettes in hot fat until golden brown. Drain on brown paper.

  2. Place a cube of jelly in the depression of each croquette and serve.

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.

Photo for illustrative purposes only · Contact us to use it

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 + lemontop 12% of all pairs
    Smell alikemoderate
    Cooked together4,366 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  4. Milk + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

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

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

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

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 its starch sets into a soft, cohesive mass as it cooks.
Egg yolks
Bind the cooked rice and enrich the mixture, helping it hold its shape.
Milk
Adds moisture and richness, making the rice mixture soft and creamy.
Butter
Adds fat for richness and a smooth, tender texture.
Sugar
Adds sweetness and contributes to browning during frying.

The step that matters

Cooling the rice mixture before shaping. The mixture must cool and firm up so the balls hold their shape and the depression for the jelly stays intact. Shaping it while warm and soft makes the croquettes slump and crack during coating and frying.

Swap the lemon

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

  1. Vanillafits better
  2. Coconutfits better
  3. Figfits about as well
  4. Lemonthe original

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

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