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Rice Croquettes

A fried snack made from steamed rice, egg, butter, salt, pepper, paprika, and breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Rice and pepper are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 8,379 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Rice Croquettes

Ingredients

Directions

Prepare

  1. Mix the steamed rice, beaten egg, butter, salt, pepper, and paprika in a bowl.

  2. Shape the mixture into desired forms.

Coat and fry

  1. Roll each shape in breadcrumbs.

  2. Dip the breadcrumb-coated shape in beaten egg.

  3. Roll the shape in breadcrumbs again.

  4. Fry in hot oil until golden brown.

  5. Drain the fried croquettes on paper towels.

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 + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

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

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

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

  3. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

  5. Rice + eggtop 28% of all pairs
    Smell alikemoderate
    Cooked together8,350 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

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

What each ingredient does

Steamed rice
Forms the bulk of the croquette and sets into a shape that holds together when fried.
Egg
Binds the rice mixture together and, with the breadcrumb coating, helps the croquettes hold their shape while frying.
Butter
Adds fat for richer flavor and a tender interior.

The step that matters

Fry in hot oil until golden brown. If the oil is not hot enough, the croquettes absorb oil and turn greasy instead of crisping quickly. Too hot and the breadcrumb coating browns before the centre heats through. Steady heat gives a crisp exterior and a hot interior.

“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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