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Rice Croquettes

Rice croquettes are fried balls of cooked rice mixed with eggs, sugar, butter, and coated in cracker crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Rice and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 9,645 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Rice Croquettes

Ingredients

Directions

Prepare

  1. Add the beaten eggs, sugar, and butter to the cooked rice.

  2. Form the mixture into balls and roll them in cracker crumbs.

Fry

  1. Fry the rice balls in hot lard until they are 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. Rice + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

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

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

    Shared aroma: decanal (soap, orange peel).

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

    Shared aroma: guaiacol (smoky, sweet).

  4. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

  5. Rice + sugartop 26% of all pairs
    Smell alikelow
    Cooked together8,744 recipes

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

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

What each ingredient does

Cooked rice
Forms the bulk of the croquette and holds the shape once bound together.
Eggs
Bind the rice mixture so the balls hold their shape while frying.
Sugar
Adds sweetness and helps the outside brown more evenly in the hot fat.
Butter
Adds richness and fat, giving a softer, more tender interior.
Cracker crumbs
Form a crisp outer coating that browns when fried.

The step that matters

Fry in hot lard until brown. The fat must be hot enough to crisp the cracker-crumb coating quickly. If it is too cool, the croquettes absorb grease and turn soggy before they brown, and the rice inside can stay loose.

“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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