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Rice Ceoquettes

Rice Coquettes are breaded, fried rice rolls made with butter, eggs, and milk or water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Rice Ceoquettes

Ingredients

Directions

Make the mixture

  1. Boil the rice in milk or water until tender.

  2. While warm, add the butter and eggs.

Shape and fry

  1. Shape the mixture into rolls.

  2. Dip the rolls in bread crumbs.

  3. Fry the rolls in lard or butter 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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

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

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

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

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

  4. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  5. Rice + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together1,259 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

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 croquettes and, as it cooks in liquid, gives them their soft body.
Eggs
Bind the warm rice mixture so the rolls hold their shape.
Butter
Adds richness and flavor to the mixture and helps keep it tender.
Bread crumbs
Form a crisp outer coating that browns when fried.

The step that matters

Frying the rolls in lard or butter until golden brown. The coating must be fried long enough to turn golden and crisp, while the hot fat browns the crumbs and keeps the inside from drying out.

“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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