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Rice Croquettes

A fried dish of boiled rice mixed with milk, sugar, eggs, and butter, coated in breadcrumbs.

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

Ingredients

Directions

Make the rice mixture

  1. In a saucepan, cover the rice with milk.

  2. Add sugar, butter, and salt; bring to a boil for 3 minutes.

  3. Stir in the beaten eggs and cook for 1 minute.

  4. Set aside to cool completely.

Shape and fry

  1. Once cooled, shape the mixture into croquettes.

  2. Roll each croquette in breadcrumbs, then in egg, and again in breadcrumbs.

  3. Fry the croquettes until golden brown and serve hot.

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

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

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

    Shared aroma: decanal (soap, orange peel).

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

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Boiled rice
Forms the bulk of the croquette and holds its shape when cooled.
Eggs
Bind the mixture and set when cooked, helping the croquettes hold together.
Milk
Adds moisture and softness to the rice mixture.
Butter
Adds fat for richness and a softer texture.
Sugar
Adds sweetness and helps the exterior brown when fried.

The step that matters

Set aside to cool completely. The mixture must be fully cooled and firm before shaping, otherwise it stays soft and the croquettes can fall apart or break open in the frying oil.

“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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