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Rice Croquettes

A sweet rice mixture thickened with milk, cream, and eggs, then chilled.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 base

  1. Boil the milk until thick.

  2. Add the yolks of four eggs and cook for ten more minutes.

Finish the mixture

  1. In a separate pot, boil the cream.

  2. Stir the cooked rice and egg yolks into the boiling cream until thick.

  3. Remove from heat and add butter.

  4. Pour the mixture into a glass bowl and let it cool.

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. Milk + ricetop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  3. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

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

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

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

What each ingredient does

Egg yolks
Thicken the mixture as they heat and set, giving it a rich, binding structure.
Cooked rice
Provides the bulk and body of the croquette mixture.
Cream
Adds fat and richness, giving a smooth, soft texture.
Milk
Forms the liquid base that thickens as it cooks down.
Butter
Adds fat and flavor, smoothing the finished mixture.
Sugar
Adds sweetness and balances the savory-free flavor of the base.

The step that matters

Adding the yolks to the hot mixture. Egg yolks thicken through heat-set proteins, but if they meet very high heat too quickly or cook too long they can curdle and turn grainy. Keeping the heat moderate while stirring evenly gives a smooth, uniformly thick base.

“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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