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Rice and Meat Croquettes

A fried croquette made from boiled rice, chopped cooked meat, butter, milk, egg, salt, and pepper.

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 and Meat Croquettes

Ingredients

Directions

Make the mixture

  1. Boil the milk in a saucepan.

  2. Add the meat, rice, salt, and pepper to the boiling milk.

  3. Once it boils, stir in the beaten egg and cook for 1 minute.

  4. Allow the mixture to cool, then shape it into croquettes.

Coat and fry

  1. Dip each croquette in egg and breadcrumbs, then fry until golden brown.

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

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

  4. Rice + meattop 13% of all pairs
    Smell alikemoderate
    Cooked together1,481 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Rice + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

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

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

What each ingredient does

Boiled rice
Forms the bulk of the mixture and gives the croquettes a soft, tender body.
Cooked meat
Provides the savory filling and flavor at the center of each croquette.
Milk
Cooked with the rice to add moisture and make the mixture soft and cohesive.
Egg
Binds the mixture as it cooks and helps the coating stick before frying.

The step that matters

Cooling before shaping. The mixture must cool and firm up enough to hold its shape; shaping it while still hot makes it soft and likely to break apart in the 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.

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