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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

Make 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. Shape the mixture into small croquettes.

  2. Coat each croquette in 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
Cooked soft and dry, it forms the bulk and body that holds the croquette together.
Egg
Binds the mixture so the croquettes hold their shape when fried.
Grated cheese
Adds savoury flavour and some richness to the rice mixture.
Breadcrumbs
Form a crisp, golden coating that browns when fried.

The step that matters

Frying the croquettes. Oil must be hot enough to brown the breadcrumb coating quickly. If it is too cool, the croquettes absorb excess oil and turn greasy before the coating crisps.

“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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