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Cheese and Rice Croquettes

Cheese and rice croquettes are fried balls made from a cheese‑rice mixture coated in breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Butter and milk 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 ↓

Cheese and Rice Croquettes

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Make the cheese base

  1. In a saucepan, melt the butter over medium heat.

  2. Stir in the flour and cook for 1-2 minutes.

  3. Gradually add the milk, stirring until the sauce thickens.

  4. Remove from heat and mix in the cheese and rice.

  5. Season with salt and cayenne pepper.

Shape and coat

  1. Spread the mixture in a buttered pan and let it cool.

  2. Once cooled, cut into squares.

  3. Dip each square in breadcrumbs, then in the beaten egg, and back into breadcrumbs.

Fry and serve

  1. Heat oil in a deep pan and fry the croquettes until golden brown.

  2. Drain on brown paper before serving.

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 + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Milk + ricetop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  3. Butter + cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

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

  4. Milk + cheesetop 10% of all pairs
    Smell alikemoderate
    Cooked together4,426 recipes

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

  5. Rice + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 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

Flour
Combines with the butter to form a roux that thickens the milk into a sauce.
Milk
Liquid that turns the flour and butter into a thick sauce that binds the mixture.
Young american cheese
Melts into the sauce, adding flavor and helping the mixture hold together.
Cooked rice
Adds bulk and body to the filling, giving the croquettes a tender interior.
Egg
Binds the breadcrumb coating so it adheres and sets during frying.

The step that matters

Let the mixture cool fully before cutting. A warm, soft mixture cannot hold its shape, so cooling lets the starch and cheese set firm enough to cut and coat without falling apart.

“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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