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Rice Croquettes

Rice croquettes are small rolls of rice mixed with butter and eggs, coated in breadcrumbs and fried.

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

Make the rice mixture

  1. Boil the rice in milk or water until tender.

  2. While warm, stir in the butter and eggs.

Shape and fry

  1. Shape the mixture into rolls.

  2. Dip the rolls in breadcrumbs.

  3. Fry the rolls in lard or butter 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
Forms the bulk of the croquette and, cooked soft in liquid, binds the shape together.
Milk or water
Cooks the rice until tender and adds moisture to the mixture.
Eggs
Bind the warm rice mixture so the rolls hold their shape when fried.
Butter
Adds richness and fat, contributing flavor and a tender interior.
Breadcrumbs
Form a crisp outer coating that browns during frying.

The step that matters

Fry the rolls in lard or butter until golden brown. Frying in hot fat browns the breadcrumb coating through the Maillard reaction while heating the rice inside. Too little heat leaves the coating pale and greasy, and the centre may not warm through.

“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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