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Rice Croquettes, Plain

Rice croquettes made from cooked rice, milk, water, salt, eggs, and bread crumbs, then fried.

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

Rice Croquettes, Plain

Ingredients

Directions

Prepare the rice

  1. Wash the rice in several waters and dry it in a cloth.

  2. In a saucepan, combine the rice, milk, cold water, and salt. Simmer gently until soft, thick, and dry.

  3. Spread the rice on a dish to cool.

Shape and coat

  1. Form the cooled rice into balls or cork shapes.

  2. Dip each ball into the beaten eggs, then coat with bread crumbs.

Fry and serve

  1. Heat oil in a frying pan and fry the croquettes until golden brown, about 5 minutes, turning to color evenly.

  2. Drain on a napkin or blotting paper and serve hot.

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

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

  4. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

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

What each ingredient does

Rice
Forms the body of the croquettes; cooking it until thick and dry lets it hold its shape.
Milk
Adds moisture and richness to the rice as it simmers, softening the grains.
Eggs
Bind the coating so the bread crumbs adhere and form a crisp outer layer.
Bread crumbs
Form a crisp, golden browned crust when fried.

The step that matters

Drying the rice before shaping. If the rice is still wet or loose after simmering, the balls will not hold their shape and may burst or soak up oil during frying. Spreading it to cool lets it firm up enough to handle.

“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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