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Rice Croquettes

Rice croquettes are fried balls made from boiled rice, sugar, salt, eggs, and cracker crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sugar and egg are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Rice Croquettes

Ingredients

Directions

Prepare

  1. Mix the boiled rice, sugar, salt, and eggs together.

  2. Add enough cracker crumbs to absorb the moisture.

Shape and fry

  1. Form the mixture into croquettes.

  2. Fry the croquettes in deep fat until 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. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

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

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

  3. Rice + eggtop 28% of all pairs
    Smell alikemoderate
    Cooked together8,350 recipes

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

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

What each ingredient does

Boiled rice
Forms the bulk of the croquette and provides its body.
Eggs
Bind the mixture so the croquettes hold their shape.
Cracker crumbs
Absorb excess moisture so the mixture can be shaped.

The step that matters

Adding the cracker crumbs. Too little crumb leaves the mixture wet, so croquettes may fall apart or burst in hot fat. Add crumbs gradually until the mixture is firm enough to shape without sticking to your hands.

“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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