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Rice Croquet

A fried rice-based croquette made with milk, egg yolks, parsley, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Rice Croquet

Ingredients

Directions

Make the rice base

  1. Wash the rice and place it in a small pot with the milk.

  2. Boil for about 1 hour until thick.

  3. Beat the mixture until smooth.

  4. Add the egg yolks and cook for 10 more minutes.

  5. Remove from heat.

  6. Add the parsley, salt, and pepper and mix well.

  7. Let it cool completely on a plate.

Shape and fry

  1. Form the mixture into cylinders.

  2. Dip the cylinders in beaten egg.

  3. Dip the cylinders in bread crumbs.

  4. Fry the cylinders in hot oil or lard until golden.

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. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Milk + ricetop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Rice + parsleytop 10% of all pairs
    Smell alikestrong
    Cooked together2,762 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

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

  5. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Rice
Starch that thickens the milk into a firm mass that holds its shape.
Milk
Liquid that cooks with the rice, giving the base its creamy body and flavor.
Egg yolks
Add richness and help set the mixture as it cooks.

The step that matters

Let it cool completely on a plate. The mixture must be fully chilled and firm before shaping; warm, soft rice starch will not hold a cylinder shape and can fall apart when dipped and fried.

Swap the parsley

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

  1. Cinnamonfits better
  2. Nutmegfits about as well
  3. Turmericfits about as well
  4. Parsleythe original

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