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Rice Croquettes

Rice croquettes are fried balls made from boiled rice, eggs, butter, cream, onion, spices, and bread crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Rice Croquettes

Ingredients

Directions

Make the mixture

  1. In a double boiler, mix the boiled rice, 3 egg yolks, butter, cream, scraped onion, salt, cayenne pepper, and mace.

  2. Cook until the mixture is thick, then allow it to cool.

Shape and coat

  1. Form the mixture into croquettes.

  2. Dip each croquette in the reserved egg whites, then roll in bread crumbs.

Fry and serve

  1. Fry the croquettes in deep fat until golden brown.

  2. Serve with tomato sauce.

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  3. Rice + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together10,433 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Rice + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 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

Boiled rice
Forms the bulk of the croquette and gives body once bound together.
Eggs
Yolks bind the mixture and set when cooked; whites help the bread crumbs adhere.
Butter
Adds richness and moisture, softening the texture of the filling.
Cream
Adds moisture and richness, keeping the cooked mixture tender.
Bread crumbs
Form a crisp, golden coating that browns when fried.

The step that matters

Cook the mixture until thick, then cool it fully. The filling must be thick enough to hold its shape when formed. Cooling firms the starches and egg so the croquettes keep their form and do not burst or fall apart in the hot fat.

Swap the mace

How well each one fits the dish's main ingredients (rice, egg, butter, cream, onion, pepper, bread):

  1. Nutmegfits better
  2. Parsleyfits better
  3. Garlicfits better
  4. Macethe original

Fit is the average pairing score against rice, egg, butter, cream, onion, pepper, 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.

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