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Dessert

Rice Croquettes a LA Princesse

Rice croquettes à la princesse are rice cakes filled with minced meat, coated in egg and cracker dust, then fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Rice Croquettes a LA Princesse

Ingredients

Directions

Prepare the rice

  1. Mix beaten eggs and milk with salt into the hot rice, stirring in a saucepan until stiff.

  2. Let the mixture cool, then form it into thin round cakes.

Shape and coat

  1. Enclose a spoonful of the meat paste in the center of each cake and roll the rice around it.

  2. Dip each rice ball in beaten egg, then in cracker dust.

Fry and serve

  1. Fry carefully in plenty of hot lard until golden brown.

  2. Drain and 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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  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. Rice + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Rice + lemontop 12% of all pairs
    Smell alikemoderate
    Cooked together4,366 recipes

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

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

What each ingredient does

Boiled rice
Forms the starchy body of the croquette, setting firm as it cools and binds.
Eggs
Bind the rice mixture and form a coating that helps it hold together when fried.
Milk
Adds moisture and softness to the rice so it stirs into a cohesive mass.
Boiled egg yolks
Add richness and a smooth, fatty texture to the meat filling.
Lard
Conducts heat for frying and gives the outside a golden, crisp browning.

The step that matters

Fry carefully in plenty of hot lard. Enough hot fat keeps the coating crisping quickly, so it browns before the filling leaks out or the croquette absorbs excess grease.

Swap the lemon

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

  1. Coconutfits about as well
  2. Lemonthe original
  3. Figfits about as well
  4. Mangofits less well

Fit is the average pairing score against rice, egg, milk, pepper, meat, butter. 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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