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Rice Croquettes with Jelly

Rice croquettes made from cooked rice, egg yolks, butter, and sugar, coated in cracker crumbs, fried, and served with jelly cubes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Rice Croquettes with Jelly

Why it works: Milk and butter 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 with Jelly

Ingredients

Directions

Cook the rice

  1. Wash the rice thoroughly and add it to boiling water with salt.

  2. Cover and cook until the rice has absorbed the water.

  3. Add scalded milk and stir lightly with a fork; cover and steam until the rice is tender.

  4. Remove from heat and add egg yolks, butter, and sugar; spread on a shallow plate to cool.

Shape and coat

  1. Shape the mixture into balls the size of an egg and roll in fine cracker crumbs.

  2. Make a depression in each ball to form a small saucer, dip in egg, and coat again in crumbs.

Fry and serve

  1. Fry in hot fat until golden brown, then drain on brown paper.

  2. Place a cube of jelly in each croquette and serve with game.

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

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

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

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

  3. Rice + lemontop 12% of all pairs
    Smell alikemoderate
    Cooked together4,366 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  4. Milk + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

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

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

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

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 and cooled, holds its shape.
Egg yolks
Enrich the rice mixture and help bind it so the balls hold together.
Milk
Softens the rice as it steams, giving a creamy, moist interior.
Butter
Adds fat for richness and a softer texture in the centre.
Sugar
Adds sweetness and balances the salt and the savoury serving.
Egg for dipping
Acts as a glue so the cracker crumbs stick to the outside for a crisp coating.

The step that matters

Cooling the rice mixture before shaping. Spreading the cooked rice on a shallow plate lets it cool and firm up, so the balls keep their shape instead of slumping when coated and fried.

Swap the lemon

How well each one fits the dish's main ingredients (rice, egg, milk, sugar, butter):

  1. Vanillafits better
  2. Coconutfits better
  3. Figfits about as well
  4. Lemonthe original

Fit is the average pairing score against rice, egg, milk, sugar, butter. Candidates are from the same food group and used in at least 100 recipes.

“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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