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Rice Croquets

Rice croquettes are fried rolls of boiled rice mixed with egg and flavoring, coated in breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Rice Croquets

Ingredients

Directions

Prepare

  1. In a bowl, combine boiled rice, beaten egg, and flavoring.

  2. Form the mixture into rolls.

  3. Coat each roll with bread crumbs.

Fry and serve

  1. Heat hot lard in a pan.

  2. Fry the rolls until they are a handsome brown.

  3. Serve garnished with parsley.

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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Rice + parsleytop 10% of all pairs
    Smell alikestrong
    Cooked together2,762 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

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

  4. Rice + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together1,259 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  5. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

What each ingredient does

Boiled rice
Forms the bulk of the roll and holds its shape when mixed with egg.
Beaten egg
Binds the rice together so the rolls keep their form while frying.
Bread crumbs
Form a crisp, golden outer coating that browns in the hot fat.
Lard
Frying fat that conducts heat, crisps the coating and browns the surface.
Lemon or vanilla flavoring
Adds a light aroma that carries through the rice mixture.

The step that matters

Fry the rolls until they are a handsome brown. The lard must be hot enough to crisp the crumb coating quickly. If the fat is too cool, the rolls absorb grease, become heavy, and the crumbs can slide off.

“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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