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Rice and Cheese Croquettes

A fried croquette made from rice, cheese, milk, egg, and thick white sauce, coated in breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Rice and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Rice and Cheese Croquettes

Ingredients

Directions

Make the mixture

  1. Cook rice in milk until absorbed.

  2. Add cheese, salt, pepper, egg, and enough thick white sauce to make a mixture that can be shaped.

Shape and coat

  1. Shape the mixture into croquettes.

  2. Dip each croquette in breadcrumbs, then in beaten egg, and again in breadcrumbs.

Fry

  1. Fry in deep fat 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 + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  2. Milk + cheesetop 10% of all pairs
    Smell alikemoderate
    Cooked together4,426 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

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

  4. Rice + cheesetop 14% of all pairs
    Smell alikemoderate
    Cooked together942 recipes

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

  5. Pepper + cheesetop 18% of all pairs
    Smell alikemoderate
    Cooked together7,861 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Rice
Cooked in milk until soft, it gives the croquettes their bulk and tender body.
Milk
Cooks the rice and carries it to a creamy, moist texture.
Egg
Binds the mixture so it holds its shape when fried.
Cheese
Adds rich flavour and helps the mixture bind as it melts slightly.
Thick white sauce
Adds moisture and body so the mixture can be shaped.
Breadcrumbs
Form a crisp, golden coating during deep frying.

The step that matters

Fry in deep fat until golden brown. Frying at a steady, hot temperature browns the breadcrumb coating quickly while the interior heats through. If the fat is too cool, the croquettes absorb oil and can fall apart or turn greasy.

“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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