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Rice Croquettes

Rice croquettes are fried rolls made from boiled rice, butter, eggs, and cracker crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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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

Ingredients

Directions

Cook the rice

  1. Boil the rice in milk or water without stirring until quite dry.

  2. Add the butter and eggs to the rice and mix well.

Shape and fry

  1. Shape the mixture into rolls or desired shapes.

  2. Dip each shape into cracker crumbs.

  3. Fry in lard until golden brown.

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

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

  4. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

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

What each ingredient does

Rice
Its starch gelatinizes as it cooks, becoming sticky and giving the croquettes body and structure.
Milk
Adds moisture and milk sugars and proteins that help the rice turn tender and brown.
Butter
Adds fat for richness and a softer, more tender interior.
Eggs
Set when heated and bind the rice mixture so the shapes hold together.
Cracker crumbs
Form a crisp coating that browns in the fat and protects the interior.
Lard
Frying fat that transfers heat quickly, crisping the crumb coating and browning the surface.

The step that matters

Boil the rice until quite dry. Cooked rice starch becomes sticky as the mixture dries, so it holds a shape. If the rice stays wet, the croquettes slump and can break apart in the hot fat.

“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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