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Rice Croquettes

Rice croquettes are fried balls of rice mixed with sugar, salt, butter, egg, and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and milk 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 ↓

Rice Croquettes

Ingredients

Directions

Make the paste

  1. In a bowl, combine the rice, sugar, salt, melted butter, and beaten egg.

  2. Mix thoroughly until you have an adhesive paste, adding milk as needed.

Shape and coat

  1. Flour your hands and shape the mixture into oval balls.

  2. Dip each ball in beaten egg, then coat with flour or cracker dust.

Fry and serve

  1. Fry the croquettes in boiling lard, a few at a time, turning carefully.

  2. Once golden brown, remove with a wire spoon and drain on a heated colander.

  3. Serve hot, garnished with sprigs of parsley.

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 + milktop 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. Sugar + buttertop 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

Cold boiled rice
Forms the bulk of the croquette and gives a starchy base that holds its shape.
Egg
Binds the rice into a cohesive paste and helps the coating set during frying.
Butter
Adds richness and a softer, more tender interior.
Sugar
Adds a little sweetness and helps the exterior brown in the hot fat.
Milk
Adjusts the paste to a stiff, workable consistency.

The step that matters

Fry in boiling lard, a few at a time. Frying in hot fat sets the crust quickly and browns it before the interior dries out. Crowding the pan drops the fat temperature, so the croquettes absorb grease and turn soggy instead of crisp.

“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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