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Rice Croquettes

Rice croquettes are fried rice cakes coated in powdered crackers.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Rice and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Rice Croquettes

Ingredients

Directions

Prepare the rice

  1. Wash the rice thoroughly.

  2. Place the rice in a pot and cover with water.

  3. When it begins to boil, add the milk and cook until soft.

Shape and fry

  1. Stir in the beaten egg yolks and salt.

  2. Let the mixture cool, then shape it into long rounds with your hands.

  3. Dip each croquette in powdered cracker.

  4. Fry in hot lard 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. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  2. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 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

Rice
Cooks soft and thickens with milk, giving the croquettes their body.
Milk
Cooks into the rice, adding moisture and a softer, creamier texture.
Eggs
Bind the mixture so it holds its shape when cooled and shaped.
Powdered cracker
Forms a crisp outer coating that browns during frying.

The step that matters

Let the mixture cool before shaping. A warm, soft rice mixture is sticky and falls apart. Cooling firms the starch and lets the egg set slightly, so the rounds hold their shape in the hot lard.

“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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