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Rice Croquettes

A fried patty made from boiled rice, eggs, butter, sugar, flour, and cracker crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Rice Croquettes

Ingredients

Directions

Prepare the mixture

  1. Mix the melted butter and salt into the boiled rice.

  2. Add the sugar and beaten eggs, reserving the white of one egg.

Shape and coat

  1. Form the mixture into shapes.

  2. Roll each shape in flour.

  3. Dip each shape in the reserved egg white.

  4. Roll each shape in cracker crumbs.

Fry

  1. Fry in hot oil until light 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. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

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

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Boiled rice
Forms the bulk of the croquette and gives it a soft interior.
Eggs
Bind the mixture together and set when cooked, holding the shape.
Cracker crumbs
Form a crisp, browned outer crust when fried.
Melted butter
Adds richness and fat that helps browning and flavor.

The step that matters

Frying in hot oil until light brown. Oil that is not hot enough lets the coating absorb grease and turn soggy before it crisps, while overheating browns the crumbs before the centre is heated through.

“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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