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Rice Croquettes

Rice croquettes are fried balls of cooked rice mixed with butter, egg yolk, and seasonings, coated in breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 ↓

Rice Croquettes

Ingredients

Directions

Prepare

  1. Boil the rice in milk or water until tender.

  2. Stir in the butter, salt, and egg yolk.

Shape and coat

  1. Shape the mixture into croquettes.

  2. Dip each croquette in the egg, then coat with bread crumbs.

Fry

  1. Fry in boiling fat 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 + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  3. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  4. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

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

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

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

What each ingredient does

Rice
Cooked until tender, it binds into a soft mass that holds the croquette shape.
Milk
Cooks into the rice, adding richness and a creamy, moist texture.
Egg yolk
Enriches the mixture and helps bind it so it holds together when shaped.
Egg
Forms a sticky coating that helps the bread crumbs adhere to the croquettes.
Bread crumbs
Form a crisp outer crust that browns during frying.

The step that matters

Shape and coat before frying. The mixture must be firm and evenly coated with egg and crumbs; if it is too soft or the coating is thin, croquettes can break apart or leak in the hot fat.

“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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