Skip to main content
Main

Rice Croquettes

Rice croquettes are fried rice cakes filled with chicken giblets and cold beef, coated in cracker crumbs and cheese.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
Jump to recipe ↓

Why it works: Chicken and beef match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 2,148 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Rice Croquettes

Ingredients

Directions

Prepare the rice

  1. Boil the rice until soft.

  2. While hot, mix in the butter, grated cheese, pepper, salt, and beaten egg.

  3. Spread the mixture out to cool.

Make the filling

  1. Chop the boiled chicken giblets and cold beef finely, then moisten with a little gravy.

Shape and fry

  1. Form the cooled rice into square, flat cakes.

  2. Place a teaspoonful of the meat mixture in the center of each cake.

  3. Fold the cakes to enclose the filling and shape them into oval balls.

  4. Dip each ball in beaten egg, then roll in cracker crumbs and additional grated cheese.

  5. Fry in hot oil or lard until golden brown.

  6. Drain well and serve on a hot dish.

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. Chicken + beeftop 4% of all pairs
    Smell alikestrong
    Cooked together2,148 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  2. Rice + chickentop 5% of all pairs
    Smell alikemoderate
    Cooked together4,769 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  3. Butter + cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

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

  4. Pepper + beeftop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Rice + beeftop 10% of all pairs
    Smell alikemoderate
    Cooked together2,265 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
Forms the bulk of the croquette and, once cooked soft and cooled, holds its shape.
Egg
Binds the rice mixture and forms a coating that helps the crumbs stick.
Butter
Adds richness and moisture to the cooked rice.
Grated cheese
Adds savory flavor and helps the croquettes brown in the frying oil.
Cracker crumbs
Forms a crisp, golden outer crust when fried.

The step that matters

Cool the rice before shaping. Warm rice is soft and sticky, so it tears and won't enclose the filling. Cooling lets the starch set so the cakes hold their shape through frying.

“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.

More rice croquettes recipes

with Jelly 5Sweet 4 See all 315 →

You might also like

Rice and Cheese CasseroleRice and Cheese Casserole23 recipesCheese RiceCheese Rice12 recipesChicken BrothChicken Broth257 recipesRoast BeefRoast Beef211 recipes