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Rice Croquetts

Rice croquettes are fried rice cakes coated in egg white and cracker crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Rice Croquetts

Why it works: Rice and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 9,645 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Rice Croquetts

Ingredients

Directions

Make the croquettes

  1. Boil the rice in water for about 2 hours until tender.

  2. Let the rice cool, then stir in the egg, sugar, and butter.

  3. Shape the mixture into forms about 3 inches long.

Coat and fry

  1. Dip each croquette into the egg white and roll in cracker crumbs.

  2. Fry in hot lard 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.

Photo for illustrative purposes only · Contact us to use it

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

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

  2. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

  5. Rice + sugartop 26% of all pairs
    Smell alikelow
    Cooked together8,744 recipes

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

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

What each ingredient does

Rice
Forms the bulk of the croquette and, once cooked soft and cooled, holds its shape when shaped.
Egg
Binds the cooked rice together so the mixture holds its shape.
Sugar
Adds sweetness and helps the exterior brown during frying.
Butter
Adds fat for richer flavor and a softer, more tender interior.
Egg white
Gives the cracker crumb coating a sticky base so it adheres before frying.

The step that matters

Let the rice cool before shaping. Warm rice is soft and sticky, so it is hard to shape and may slump or break apart. Once cooled and bound with the egg, the mixture firms up enough to hold its form through coating 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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