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Rice Croquettes

Rice croquettes are small fried balls made from cooked rice, cheese, salt, egg, and breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Rice and cheese work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 942 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Rice Croquettes

Ingredients

Directions

Prepare the mixture

  1. Boil the rice until soft and dry.

  2. Mix in the grated cheese and salt.

  3. Add the egg and combine well.

Shape and fry

  1. Form the mixture into small balls or patties.

  2. Coat each with breadcrumbs.

  3. Heat oil in a pan and fry the croquettes 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 + cheesetop 14% of all pairs
    Smell alikemoderate
    Cooked together942 recipes

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

  2. Rice + eggtop 28% of all pairs
    Smell alikemoderate
    Cooked together8,350 recipes

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

  3. Cheese + eggtop 28% of all pairs
    Smell alikemoderate
    Cooked together6,253 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
Forms the body of the croquettes; cooked until soft and dry so it holds its shape.
Egg
Binds the rice and cheese together so the mixture holds when shaped.
Grated cheese
Adds savory flavor and helps the mixture bind.
Breadcrumbs
Form a crisp outer coating that browns during frying.

The step that matters

Cook the rice until soft and dry. Rice that is still wet or loose will not hold its shape when formed and can make the croquettes fall apart or greasy in the oil. Drying out the rice before shaping gives a firm mixture that binds well.

“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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