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Rice Croquettes

Rice croquettes are small fried balls made from boiled rice, butter, eggs, sugar, flour, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Rice Croquettes

Ingredients

Directions

Prepare

  1. In a bowl, combine the rice, melted butter, beaten eggs, sugar, and a pinch of salt.

  2. Mix in enough flour to form a cohesive mixture.

  3. Shape the mixture into small balls or patties.

Fry and serve

  1. Heat lard in a deep pan until boiling.

  2. Carefully drop the croquettes into the hot lard and fry until golden brown.

  3. Remove and drain on paper towels. Serve hot.

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 + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  5. Rice + flourtop 16% of all pairs
    Smell alikemoderate
    Cooked together6,611 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour 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

Well-boiled rice
Forms the bulk of the croquette and gives it a soft, tender interior.
Beaten eggs
Bind the mixture together and help it hold its shape when fried.
Melted butter
Adds richness and moisture to the rice mixture.
Flour
Absorbs moisture and helps the mixture form a cohesive dough that holds its shape.

The step that matters

Drop the croquettes into the hot lard carefully. The lard must be boiling before frying. Dropping shaped croquettes into very hot fat sets the outside quickly, so they hold their shape and brown evenly instead of falling apart or absorbing grease.

“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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