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Rice Croquettes

Rice croquettes are fried balls made from cooked rice mixed with eggs, milk, butter, sugar, mace, pepper, salt, and breadcrumbs.

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 ↓

Rice Croquettes

Ingredients

Directions

Make the filling

  1. Boil the rice as directed in the first recipe and drain.

  2. Beat in the whipped eggs, milk (or cream), butter, sugar, mace, pepper, and salt.

  3. Set the mixture aside until completely cold.

  4. Form the mixture into croquettes.

Coat and chill

  1. Roll the croquettes in egg and then in fine breadcrumbs.

  2. Chill the croquettes in the refrigerator for 1 hour.

Fry

  1. Fry the croquettes in boiling oil until golden 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. 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 + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

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

  4. Mace + peppertop 16% of all pairs
    Smell alikelow
    Cooked together12,257 recipes

    Shared aroma: myristicin (spice, warm).

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

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

Mace and pepper barely smell alike, yet cooks put them together in 12,257 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

Rice
Provides the bulk of the filling, and its starch helps the mixture hold together.
Eggs
Bind the mixture and set when heated, helping the croquettes keep their shape.
Milk
Adds moisture so the filling stays soft and creamy inside.
Butter
Adds fat for richness and a tender texture.
Sugar
Adds mild sweetness and helps the crust brown during frying.
Fine breadcrumbs
Form a crisp golden crust that protects the filling during frying.

The step that matters

Set the mixture aside until completely cold. A warm mixture is soft and sticky, so it is hard to shape and may break apart. As it cools, the starch firms and the eggs set, so the croquettes hold their shape in the hot oil.

Swap the mace

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

  1. Cinnamonfits better
  2. Nutmegfits better
  3. Cardamomfits better
  4. Macethe original

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