Skip to main content
Main

Croquettes of Ricr

Rice croquettes are fried balls or cakes made from soaked rice, milk, lard, lemon zest, sugar, eggs, and bread crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Rice and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Croquettes of Ricr

Ingredients

Directions

Cook the rice mixture

  1. Soak the rice for 24 hours.

  2. In a saucepan, combine the soaked rice, 2 oz of Cottolene, and the milk.

  3. Cook until the rice is tender.

  4. Grate the lemon zest into the rice mixture.

  5. Stir in the sugar and 3 whisked eggs.

Shape and coat

  1. Let the mixture cool on a dish.

  2. Mold the cooled mixture into balls or flat cakes.

  3. Whisk the remaining egg and dip the balls in it.

  4. Roll the balls in bread crumbs.

Fry

  1. Fry the croquettes in the remaining Cottolene 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. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  2. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  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

Rice
Starch that cooks soft and thick, giving the mixture body and enough structure to hold its shape.
Milk
Adds moisture and softness, helping the rice cook into a tender, creamy mixture.
Eggs
Bind the mixture as they set, and the whisked egg helps the crumbs adhere.
Sugar
Adds sweetness and helps the exterior brown during frying.
Cottolene
Fat that enriches the mixture and fries the croquettes to a crisp, golden surface.
Bread crumbs
Form a crisp coating that browns in the hot fat.

The step that matters

Let the mixture cool before shaping. As the cooked rice cools, its starch firms and sets, so the mixture holds its shape when molded. Shaping it hot makes it soft and sticky, and the balls may collapse or stick to the hands.

Swap the lemon

How well each one fits the dish's main ingredients (rice, milk, sugar, egg, bread):

  1. Vanillafits better
  2. Figfits better
  3. Coconutfits better
  4. Lemonthe original

Fit is the average pairing score against rice, milk, sugar, egg, bread. Candidates are from the same food group and used in at least 100 recipes.

“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.

More rice croquettes recipes

with Jelly 5Sweet 4 See all 315 →

You might also like

Brown BreadBrown Bread461 recipesLemon SauceLemon Sauce236 recipesRice FrittersRice Fritters84 recipesWhite BreadWhite Bread80 recipes