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Rice Croquettes

Rice croquettes are fried rice cakes made with butter, sugar, eggs, flour, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Rice Croquettes

Ingredients

Directions

Make the mixture

  1. Cream the melted butter and sugar together in a bowl.

  2. Add the rice and salt.

  3. Stir in the beaten eggs to form a smooth paste.

Shape and fry

  1. Shape the mixture into oval balls or rolls with well-floured hands.

  2. Roll the croquettes in flour.

  3. Fry a few at a time in hot sweet lard until golden brown.

  4. Drain the croquettes well.

  5. 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. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  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).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Eggs
Bind the mixture into a smooth paste that holds its shape.
Butter
Adds richness and a tender texture to the mixture.
Sugar
Adds sweetness and helps the croquettes brown when fried.
Flour
Forms a dry coating that helps the croquettes brown and keeps the surface crisp.

The step that matters

Fry a few at a time in hot sweet lard until golden brown. Frying in small batches keeps the lard hot, so the outside browns and crisps quickly instead of soaking up grease and turning soggy.

“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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