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Rice Croquettes

Rice croquettes are rice cooked in milk and water, bound with egg, shaped into rolls, coated in cracker crumbs and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 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. In a pot, combine rice, milk, water, and salt.

  2. Heat gently until it swells but does not simmer.

  3. Once dry, stir in beaten eggs, sugar, and butter.

Shape and fry

  1. Spread cracker crumbs on a board.

  2. Form the rice mixture into rolls and coat with cracker crumbs.

  3. Drop the rolls into hot lard and fry until browned.

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. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Rice
Swells and thickens with liquid, giving the mixture body that holds its shape.
Milk
Adds moisture and richness, softening the rice as it cooks.
Eggs
Bind the cooked rice mixture and help it set firm enough to roll.
Sugar
Adds sweetness and helps the outside brown during frying.
Butter
Adds fat for a soft, rich texture and smooth flavor.
Cracker crumbs
Form a coating that becomes crisp and golden when fried.

The step that matters

Drop the rolls into hot lard and fry until browned.. Fat that is hot enough seals the crumb coating quickly, so the outside crisps and browns instead of soaking up grease. If the lard is too cool, the rolls absorb oil and turn heavy and greasy.

“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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