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Eice Croquettes

A fried roll of rice mixed with milk, water, eggs, butter, and sugar, coated in cracker crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 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 ↓

Eice Croquettes

Ingredients

Directions

Prepare the rice

  1. Butter a baking dish and combine rice, milk, water, and salt in it.

  2. Heat on the stove until it is just below simmering, then let it dry.

Shape and fry

  1. Once dry, add beaten eggs, sugar, and butter to the rice mixture.

  2. Form rolls of the mixture and coat them in cracker crumbs.

  3. Drop the rolls into hot lard and fry until browned.

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

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

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

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

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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 croquettes and sets into a firm, shapeable mass as it absorbs liquid.
Milk
Adds richness and helps the rice cook into a creamy, cohesive mixture.
Eggs
Bind the rice mixture so the rolls hold their shape when formed and fried.
Butter
Adds fat for richness and a tender texture in the rice mixture.
Sugar
Adds sweetness and contributes to browning during frying.

The step that matters

Let the rice dry before adding the eggs. If the rice mixture is still wet, the beaten eggs can thin it and the rolls may not hold their shape. Drying lets the starch firm up so the mixture can be formed and bound properly.

“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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