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Curried Rice Croquettes

A fried croquette made from boiled rice, curry powder, milk, butter, and egg.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and butter 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 ↓

Curried Rice Croquettes

Ingredients

Directions

Make the rice mixture

  1. Combine ¾ cup milk and butter in a saucepan and heat until boiling.

  2. Stir in 1½ cups boiled rice, curry powder, onion juice, and salt.

  3. Once boiling, add a beaten egg and stir for 1 minute, then remove from heat.

Shape and fry

  1. Let the mixture cool, then form it into cylinders.

  2. Fry the cylinders 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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

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

  3. Rice + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together10,433 recipes

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

  4. Butter + oniontop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Butter + ricetop 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

Egg
Binds the rice mixture together as it sets, holding the croquettes in shape.
Boiled rice
Forms the bulk of the croquette and gives it a soft, starchy body.
Milk
Adds moisture and softness to the rice mixture.
Butter
Adds fat for richness and a softer texture in the mixture.

The step that matters

Let the mixture cool before shaping. Once the egg has been stirred in and heated, the mixture must cool and firm up enough to hold its cylinder shape. Shaping while it is still hot and soft can make the croquettes slump or break apart in the frying oil.

Swap the onion

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

  1. Potatofits better
  2. Asparagusfits better
  3. Leekfits better
  4. Onionthe original

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