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Rice Croquettes

Rice croquettes are fried rolls of cooked rice mixed with milk, egg, butter, and seasonings, coated in breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Rice Croquettes

Ingredients

Directions

Make the rice mixture

  1. Warm the rice and milk in a double boiler.

  2. Add the beaten egg, butter, and seasonings. Cook until the egg thickens.

  3. Spread the mixture on a shallow plate to cool, then shape into rolls.

Coat and fry

  1. Roll in fine bread crumbs seasoned with salt and pepper.

  2. Dip in beaten egg mixed with 1 teaspoon of water, then roll in crumbs again.

  3. Heat oil until smoking and fry the croquettes until brown.

  4. Drain on soft brown paper.

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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

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

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

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

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

  5. Rice + parsleytop 10% of all pairs
    Smell alikestrong
    Cooked together2,762 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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 its shape when shaped into rolls.
Egg
Binds the rice mixture as it cooks and thickens, and later helps the crumbs adhere.
Butter
Adds richness and softness to the rice mixture and helps it brown in the pan.
Milk
Adds moisture and softness to the rice as it warms.

The step that matters

Cook until the egg thickens. Egg proteins set as they heat, binding the rice. If the mixture is undercooked it will stay loose and fall apart when shaped, while overcooking can make it dry and stiff.

Swap the white pepper

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

  1. Nutmegfits better
  2. Cinnamonfits better
  3. Thymefits better
  4. White pepperthe original

Fit is the average pairing score against rice, milk, egg, butter, pepper, parsley, 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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