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Rice Croquettes for Meats

Rice croquettes made with rice, butter, milk, egg yolks, and lemon peel, coated in breadcrumbs and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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 Croquettes for Meats

Ingredients

Directions

Prepare the rice

  1. Wash and scald the rice.

  2. In a saucepan, combine rice, salt, lemon peel, butter, cold water, and milk. Stir briefly.

  3. Cook the mixture on low heat until the rice is soft.

Set and shape

  1. Remove from heat and stir in the beaten egg yolks. Keep it hot while stirring.

  2. Pour the mixture onto a flat surface and spread it evenly. Let it cool.

  3. Once cooled, cut into 2-inch long and 1-inch wide portions. Roll into scrolls or oblong balls.

Fry and serve

  1. Dip each piece into bread crumbs and fry until golden brown.

  2. Serve hot.

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. Butter + milktop 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 + lemontop 12% of all pairs
    Smell alikemoderate
    Cooked together4,366 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

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, once cooked soft and cooled, holds its shape.
Egg yolks
Thicken the cooked rice mixture and help it set firm when cooled, binding the portions together.
Milk
Adds moisture and richness, giving the rice a creamy texture as it cooks.
Butter
Adds fat for richness and a smooth mouthfeel in the cooked rice.
Bread crumbs
Form a crisp coating that browns when fried, adding texture and colour.

The step that matters

Stir in the egg yolks off the heat, while keeping the mixture hot. Egg yolks set when heated, so adding them to a mixture that is too hot can scramble them. Stirring constantly while keeping the mixture hot lets the yolks thicken it evenly and bind it without lumps.

Swap the lemon

How well each one fits the dish's main ingredients (rice, butter, milk, egg, bread):

  1. Coconutfits better
  2. Vanillafits better
  3. Figfits better
  4. Lemonthe original

Fit is the average pairing score against rice, butter, milk, egg, bread. Candidates are from the same food group and used in at least 100 recipes.

“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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