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Eice Croquettes

A fried rice patty made with rice, butter, sugar, egg, and breadcrumbs.

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 ↓

Eice Croquettes

Ingredients

Directions

Make the rice base

  1. Steam rice in boiling water until very soft.

  2. Add salt, butter, sugar, and beaten egg while hot.

  3. If mixture is dry, add a little hot milk.

Shape and fry

  1. Once cool, shape into oval cakes.

  2. Roll in bread crumbs, dip in beaten egg, and fry in hot oil.

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 + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

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

    Shared aroma: 2-undecenal (sweet).

  5. Rice + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together1,259 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

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, once softened and cooled, holds its shape.
Egg
Binds the cooked rice together and sets when heated, helping the cakes hold their shape.
Butter
Adds fat for richer flavour and a softer texture in the cooked rice.
Sugar
Adds sweetness and helps the exterior brown when fried.
Bread crumbs
Form a crisp, browned outer coating when fried in oil.

The step that matters

Let the rice cool before shaping. Hot rice is soft and sticky, so it is hard to shape and may break apart. Once cooled, the starch firms up and the cakes hold their form through coating and frying.

“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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