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Fowl and Rice Croquettes

A fried ball of rice and fowl, coated in egg and breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Fowl and Rice Croquettes

Ingredients

Directions

Make the rice base

  1. Boil rice in stock gently for 30 minutes.

  2. Add butter and simmer until dry and soft.

  3. Let the mixture cool, then form into balls.

Fill and coat

  1. Hollow out the inside of each ball and fill with minced fowl.

  2. Cover the filling with rice.

  3. Dip the balls in beaten egg.

  4. Sprinkle the balls with bread crumbs.

Fry and serve

  1. Fry the balls until golden brown.

  2. Garnish the fried balls with fried parsley or oysters.

  3. Stir in a little cream before serving.

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 + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Rice + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together1,259 recipes

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

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

    Shared aroma: (e)-2-octenal (fatty, green).

  4. Rice + buttertop 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
Forms the soft, starchy body that holds the shape of each croquette.
Stock
Cooks the rice slowly, adding savory flavor and moisture as it is absorbed.
Butter
Adds richness and a soft texture to the rice mixture.
Egg
Binds the coating so the bread crumbs adhere to the balls.
Bread crumbs
Form a crisp outer crust that browns when the balls are fried.
Minced fowl
Provides the savory, meaty filling at the center.

The step that matters

Let the mixture cool before forming the balls. Rice that is still hot is soft and sticky, so it tears and will not hold a hollow shape. Cooling lets the starches firm up so the balls keep their form through filling 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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