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Rice Croquetts

Rice croquettes are fried rice balls made with rice, milk, water, eggs, sugar, butter, and cracker crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Rice Croquetts

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 ↓

Rice Croquetts

Ingredients

Directions

Prepare the rice

  1. Butter a tin and combine rice, milk, water, and salt in a pot.

  2. Heat on the stove until the mixture swells but does not simmer.

Shape and fry

  1. Once dry, stir in beaten eggs, sugar, and butter.

  2. Spread cracker crumbs on a board.

  3. Form rolls of the rice mixture in the crumbs.

  4. Drop the rolls into hot lard and fry until browned.

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.

Photo for illustrative purposes only · Contact us to use it

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. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  3. Rice + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

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

  4. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Rice
Forms the bulk of the croquette and thickens into a firm, cohesive mass as it swells.
Eggs
Bind the cooked rice together and set when heated, giving the rolls structure.
Milk
Adds moisture and richness, softening the rice as it cooks.
Sugar
Adds sweetness and helps the exterior brown during frying.
Butter
Adds fat for richer flavor and a tender texture.

The step that matters

Heat until the mixture swells but does not simmer. If the mixture boils hard, the milk can scorch on the bottom of the pot and the rice can turn unevenly cooked. Gentle heat lets the rice absorb liquid and swell evenly, so the mixture dries out enough to hold its shape when rolled.

“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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