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Rice Croquettes

Cylindrical fried rice cakes made with milk, butter, sugar, egg, and optional spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Rice and cinnamon match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 2,137 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Rice Croquettes

Ingredients

Directions

Make the rice mixture

  1. Heat the milk, butter, and sugar in a saucepan until it boils.

  2. Add the boiled rice, cinnamon or nutmeg, and salt; mix well and bring to a boil.

  3. Remove from heat and stir in the beaten egg.

Shape and fry

  1. Transfer the mixture to a plate and let it cool.

  2. Form the cooled mixture into cylinders.

  3. Fry the cylinders in boiling oil 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. Rice + cinnamontop 4% of all pairs
    Smell alikestrong
    Cooked together2,137 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

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

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

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

  4. Milk + cinnamontop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Sugar + cinnamontop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

Sugar and cinnamon barely smell alike, yet cooks put them together in 30,779 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Milk
Adds moisture and softness, helping the rice mixture bind and stay tender.
Boiled rice
Forms the bulk of the croquette and gives its body and texture.
Beaten egg
Binds the mixture so it holds its cylinder shape when cooled and fried.
Butter
Adds fat for richer flavor and a softer interior.
Sugar
Adds sweetness and helps the exterior brown during frying.

The step that matters

Let the mixture cool before shaping. Cooling firms the starches and the egg-bound mixture so it holds its cylinder shape; shaping it warm makes it sticky and prone to falling apart in the hot oil.

“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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