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Rice Croquettes

Rice croquettes are small balls of cooked rice mixed with butter, sugar, and eggs, coated in crumbs and fried.

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 ↓

Rice Croquettes

Ingredients

Directions

Make the rice mixture

  1. Boil the rice in milk for 30 minutes.

  2. Whip the butter, sugar, and salt into the hot rice.

  3. When slightly cool, add the beaten egg yolks; if too stiff, add more milk.

  4. Once cold, roll the mixture into small balls.

Coat and fry

  1. Dip the balls in beaten eggs, then roll in crumbs.

  2. Fry in a mixture of butter and lard, turning until both sides are brown.

Serve

  1. Serve very 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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Milk + buttertop 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
Cooked in milk until soft, it forms the starchy body that holds the croquettes together.
Milk
Cooks into the rice, giving it moisture and a creamy texture that can be loosened if stiff.
Butter
Adds richness and flavor, and helps the outside brown when fried.
Sugar
Adds sweetness and helps the outside take on color while frying.
Eggs
Bind the mixture and, beaten, form a coating that helps crumbs stick.
Lard
Adds fat for frying, helping the croquettes brown evenly on both sides.

The step that matters

Cool the mixture before shaping. Rice mixture that is still hot is too soft to roll into balls, while cold mixture firms and holds its shape. Adding the egg while it is only slightly cool keeps it from curdling and keeps it binding well.

“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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