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Rice Croquettes

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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 mixture

  1. In a saucepan, heat milk and butter until melted.

  2. Mix in cooked rice, salt, and pepper.

  3. Allow to cool, then add beaten eggs.

Shape and coat

  1. Shape mixture into small balls or patties.

  2. Roll in breadcrumbs to coat.

Fry and serve

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

  2. Drain on paper towels 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. 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 + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

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

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

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

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Cooked rice
Forms the bulk of the croquettes and gives them their body.
Milk
Adds moisture and softness to the rice mixture.
Butter
Adds fat for richness and a softer interior.
Eggs
Bind the mixture so the croquettes hold their shape.
Breadcrumbs
Form a crisp outer coating that browns during frying.

The step that matters

Let the mixture cool before adding the eggs. Beaten eggs added to a hot mixture can scramble and thin the binding, so the croquettes may fall apart. Cooling first lets the eggs set evenly into the rice when shaped and fried.

“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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