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Croquettes of Rice

Rice croquettes are fried balls of rice mixed with butter, currants, sugar, lemon rind, and egg yolks.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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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 ↓

Croquettes of Rice

Ingredients

Directions

Make the rice mixture

  1. Put the rice into boiling milk and let it simmer until tender.

  2. Add butter, currants, sugar rubbed with lemon rind, and egg yolks.

  3. Stir well and let it thicken without boiling.

Shape and fry

  1. Once cool, roll the mixture into small bolster shapes.

  2. Dip each bolster into the beaten egg.

  3. Fry in hot oil until light brown, then drain.

Serve

  1. Dust with white sugar and serve on a white napkin.

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

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

  4. Milk + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

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

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

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

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

What each ingredient does

Rice
Cooks in milk to a tender, thick base that holds the croquette shape.
Egg yolks
Thicken the mixture as it sets and add richness to the filling.
Egg
Forms a coating that helps the croquettes brown and hold together when fried.
Milk
Cooks with the rice to give a soft, creamy texture.
Sugar
Sweetens the filling and adds to browning during frying.
Butter
Adds fat for richness and a smoother, softer filling.

The step that matters

Let it thicken without boiling. Egg yolks can curdle and turn grainy if the mixture boils, so it must thicken gently. Cooling before shaping lets it firm up so the bolsters keep their form.

Swap the currant

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

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

Fit is the average pairing score against rice, milk, butter, sugar, lemon, egg. 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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