Skip to main content
Main

Rich Croquettes

Rice croquettes made from boiled rice shaped into rolls, coated in batter, and fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

Why it works: Butter and milk 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 ↓

Rich Croquettes

Ingredients

Directions

Cook the rice

  1. Boil the rice in boiling water with salt for 30 minutes in a covered saucepan.

  2. Shape the cooked rice into oblong rolls the size of a hen's egg before it cools completely.

Coat and fry

  1. In a bowl, mix the beaten egg, flour, melted butter, and milk to make a batter.

  2. Dip each rice roll into the batter.

  3. Fry the croquettes in salt-pork drippings or butter, turning frequently until all sides are delicately browned.

  4. For deep frying, use a frying basket and ensure the fat is smoking hot.

  5. Once done, place the croquettes on brown paper or clean soft linen.

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 + milktop 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 + porktop 11% of all pairs
    Smell alikemoderate
    Cooked together2,137 recipes

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

  4. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + porktop 12% of all pairs
    Smell alikemoderate
    Cooked together4,386 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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
Cooked rice holds its shape when shaped into rolls, forming the body of each croquette.
Egg
Binds the batter so it coats the rice rolls and sets when fried.
Flour
Thickens the batter so it clings to the rice rolls.
Butter
Adds richness and helps the outside brown during frying.

The step that matters

Frying in hot fat. Fat that is not hot enough lets the croquettes soak up oil and brown unevenly. Smoking-hot fat sets the batter quickly and gives a crisp, golden crust.

“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

Pork CakePork Cake107 recipesRice FrittersRice Fritters84 recipesRoast PorkRoast Pork82 recipesSteamed RiceSteamed Rice48 recipes