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Rice Croquettes with Jelly

Rice croquettes made from rice, milk, eggs, butter, sugar, and lemon rind, fried and served with currant jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 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

Make the rice base

  1. Wash the rice and combine it with boiling water in a double boiler.

  2. Cook until the rice has absorbed the water, then add scalded milk and cook until soft.

  3. Remove from heat and stir in egg yolks, butter, powdered sugar, and lemon rind.

  4. Spread the mixture on a plate to cool, then cut into squares.

Coat and fry

  1. Dip each square in breadcrumbs, then egg, and again in breadcrumbs.

  2. Fry in deep oil until golden brown and drain on paper.

Serve

  1. Serve each croquette with a cube of currant jelly.

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
Cooks into a thick, soft base that holds the croquette together.
Milk
Adds moisture and richness, softening the rice into a creamy mixture.
Egg yolks
Bind the mixture and help it set firm when cooled and fried.
Butter
Adds fat for richness and a softer, more tender interior.
Breadcrumbs
Form a crisp, golden outer crust during frying.

The step that matters

Cooling the mixture before cutting. The rice mixture must cool and firm fully before cutting and coating; warm, soft pieces lose their shape and can break apart in the hot oil.

Swap the currant

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

  1. Vanillafits better
  2. Coconutfits better
  3. Figfits better
  4. Currantthe original

Fit is the average pairing score against rice, milk, egg, butter, sugar, lemon. 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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