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Rice Croquettes

Rice croquettes are small fried balls made from cooked rice, butter, milk, sugar, salt, pepper, and egg yolks.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and milk 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

Prepare the rice

  1. Wash the rice thoroughly.

  2. Boil the rice in the milk for 30 minutes.

  3. Stir in the butter, sugar, salt, and egg yolks into the hot rice.

  4. If the mixture is too stiff, add a little more milk.

Shape and fry

  1. Once cooled, shape the mixture into balls, corks, or cones.

  2. Dip each shape in beaten egg.

  3. Roll each shape in fine bread or cracker crumbs.

  4. Fry in hot 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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Milk + ricetop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  3. Pepper + ricetop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

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

  4. Butter + ricetop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

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

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Rice
Starch that swells and softens in milk, giving the croquettes their body and binding the mixture.
Milk
Cooks into the rice to add moisture and softness, and can be added to loosen a stiff mixture.
Butter
Adds fat for richness and a tender texture in the cooked rice.
Egg yolks
Add richness and help bind the mixture as it sets.
Sugar
Adds sweetness and helps the exterior brown during frying.

The step that matters

Let the mixture cool before shaping. Warm rice mixture is soft and sticky, so it is hard to shape and may fall apart. Once cooled, the starch firms up and holds its form through breading and frying.

“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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