Skip to main content
Main

Rice Croquettes

Rice croquettes are small, fried rice cakes coated in breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Rice Croquettes

Ingredients

Directions

Make the rice mixture

  1. Boil the rice and milk for 20 minutes.

  2. Let the mixture cool.

  3. Add the yolks of the eggs, 1 ounce of sugar, and vanilla. Mix well.

Shape and coat

  1. Combine the remaining ounce of sugar with the bread crumbs.

  2. Lightly flour a board.

  3. Shape tablespoonfuls of the rice mixture into small cones.

  4. Beat the egg whites until frothy.

  5. Dip the cones into the egg whites.

  6. Roll in the bread crumbs.

Fry

  1. Fry the croquettes in lard for 2 minutes 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. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

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

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

  3. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

    Shared aroma: 2-undecenal (sweet).

  5. Rice + vanillatop 11% of all pairs
    Smell alikemoderate
    Cooked together1,352 recipes

    Shared aroma: guaiacol (smoky, sweet).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

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 sets into a firm, starchy base when cooled.
Eggs
Egg yolks enrich the mixture, while beaten whites help the bread crumbs adhere.
Sugar
Adds sweetness and helps the crumb coating brown when fried.
Milk
Cooks with the rice to give a soft, creamy texture to the mixture.
Bread crumbs
Form a crisp, golden outer coating on the croquettes.

The step that matters

Let the mixture cool. The cooked rice must be cool and firm enough to hold its cone shape; a warm, soft mixture will slump and tear when shaped and coated.

“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.

More rice croquettes recipes

with Jelly 5Sweet 4 See all 315 →

You might also like

Brown BreadBrown Bread461 recipesRice FrittersRice Fritters84 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipes