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Dessert

Rice Croquettes with Jam

Rice croquettes filled with jam, coated in cracker crumbs, fried in lard, and dusted with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Egg and sugar are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Rice Croquettes with Jam

Ingredients

Directions

Prepare the rice

  1. Boil the rice until soft.

  2. In a bowl, mix the cooked rice with the eggs.

Shape and fill

  1. Mould the mixture into oblong rolls.

  2. Cut open each roll with a thin knife and remove a little rice.

  3. Fill the hollow with jam.

  4. Roll the filled croquettes in sifted cracker crumbs, using as little as possible.

Fry and serve

  1. Fry the croquettes in fresh lard until golden.

  2. Dust with sugar before serving.

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. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

  2. Rice + sugartop 26% of all pairs
    Smell alikelow
    Cooked together8,744 recipes

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

  3. Rice + eggtop 28% of all pairs
    Smell alikemoderate
    Cooked together8,350 recipes

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

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, once soft, binds with the eggs to hold its shape.
Eggs
Bind the cooked rice together so the rolls keep their shape while frying.
Jam
Adds sweetness and moisture to the hollow centre of each croquette.
Sifted cracker crumbs
Form a crisp outer coating that browns when fried.

The step that matters

Frying the filled croquettes. Fry in hot fat until golden so the outside crisps and seals before the jam inside heats and leaks out. Rolling in as little crumb as possible keeps the coating thin so the crust browns evenly.

“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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