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Rice Croquettes

Rice croquettes made from cooked rice, milk, egg yolks, parsley, and spices, shaped and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Rice Croquettes

Ingredients

Directions

Make the rice base

  1. Wash the rice and place it in a double boiler with the milk.

  2. Cook until all the milk has been absorbed by the rice.

  3. Add the beaten egg yolks, parsley, salt, and pepper, then mix well and let cool.

Shape and fry

  1. Shape the mixture into desired forms, then roll in beaten egg and bread crumbs.

  2. Heat the fat in a frying basket and fry the croquettes until golden brown.

Serve

  1. Serve with cream or tomato sauce, or shape like nests and add a bit of jelly.

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. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

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

  3. Rice + parsleytop 10% of all pairs
    Smell alikestrong
    Cooked together2,762 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

    Shared aroma: 2-undecenal (sweet).

  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

Rice
Absorbs the milk as it cooks, forming a thick mass that holds its shape.
Milk
Cooks into the rice, giving the mixture a soft, creamy moisture.
Egg yolks
Enrich the mixture and help it set firmly as it cools and binds.
Bread crumbs
Form a crisp, golden outer crust when fried.

The step that matters

Let the mixture cool before shaping. A warm, soft rice mixture is sticky and hard to shape. Cooling lets the starch firm up and the egg yolks set, so the croquettes hold their form and do not fall apart in the hot fat.

Swap the parsley

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

  1. Nutmegfits about as well
  2. Cinnamonfits about as well
  3. Parsleythe original
  4. Turmericfits about as well

Fit is the average pairing score against rice, milk, egg, 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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