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Rice Croquettes

Rice croquettes are fried cakes made from cooked rice coated in a flour and milk or egg batter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Rice and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Rice Croquettes

Ingredients

Directions

Prepare the rice

  1. Boil the rice until tender and let it cool.

  2. Form the cooled rice into cakes about ½ inch thick.

Batter and fry

  1. Prepare a thin batter by mixing flour with milk or egg.

  2. Dip each rice cake into the batter.

  3. Heat sweet lard in a frying pan over medium heat.

  4. Fry the cakes until crisp and brown on one side, then turn and fry the other side.

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

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

  2. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Rice + flourtop 16% of all pairs
    Smell alikemoderate
    Cooked together6,611 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and milk barely smell alike, yet cooks put them together in 78,219 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

Cooked rice
Forms the body of each cake, holding its shape when shaped and fried.
All-purpose flour
Forms a thin batter that coats the cakes and helps them crisp and brown when fried.
Milk or egg
Moistens the flour into a batter; egg adds structure, and milk adds softness and browning.
Sweet lard
Conducts heat for frying and adds fat that promotes browning and crispness.

The step that matters

Fry the cakes until crisp and brown on one side, then turn. Starting in a pan at medium heat lets the batter set and brown evenly before turning. Turning too early can tear the coating, and high heat can scorch the outside before the rice inside is hot.

“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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