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Rice Croquettes

Rice croquettes are small fried balls made from boiled rice, egg, and breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Rice and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 1,259 recipes. Both carry 2-acetyl-1-pyrroline, which smells popcorn, roasted. The science ↓

Rice Croquettes

Ingredients

Directions

Prepare

  1. In a bowl, combine boiled rice and beaten egg.

  2. Thicken the mixture with bread and cracker crumbs.

Shape and fry

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

  2. Heat lard in a pan and fry the croquettes 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. Rice + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together1,259 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  2. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (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 a soft, tender interior.
Egg
Binds the rice together so the croquettes hold their shape.
Bread crumbs
Absorb moisture and thicken the mixture so it can be shaped.
Cracker crumbs
Form a crisp coating that browns during frying.

The step that matters

Frying the croquettes. Lard must be hot enough before the croquettes go in. Hot fat seals the crumb coating quickly, so it browns and crisps rather than absorbing oil and turning greasy or falling apart.

“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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