Skip to main content
Main

Rice Croquettes

A fried patty made from cooked rice, egg, butter, and chopped cold meat, coated in breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Rice and meat are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 1,481 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Rice Croquettes

Ingredients

Directions

Prepare the rice

  1. Cook the rice in hot water with salt until quite soft.

  2. Add the beaten egg and butter; mix well.

  3. Stir in the chopped cold meat.

Shape and coat

  1. When the mixture is cold, shape it into croquettes.

  2. Roll the croquettes in breadcrumbs, then in egg, and again in breadcrumbs.

Fry

  1. Fry in hot oil until golden brown.

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. Rice + meattop 13% of all pairs
    Smell alikemoderate
    Cooked together1,481 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

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

  3. Butter + meattop 16% of all pairs
    Smell alikemoderate
    Cooked together7,594 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

    Shared aroma: decanal (soap, orange peel).

  5. Egg + meattop 22% of all pairs
    Smell alikemoderate
    Cooked together6,432 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Rice
Cooked soft, it forms the bulk and binds the croquettes together.
Egg
Binds the mixture and, as a coating, helps breadcrumbs adhere and brown.
Butter
Adds fat and richness, softening the texture of the mixture.
Cold meat
Provides the savoury filling that flavours the croquettes.

The step that matters

Let the mixture cool fully before shaping. Warm rice mixture is soft and sticky, so it will not hold its shape or coat evenly. Chilling firms the starch and egg so the croquettes keep their form in the hot 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.

More rice croquettes recipes

with Jelly 5Sweet 4 See all 315 →

You might also like

Rice FrittersRice Fritters84 recipesMeat CroquettesMeat Croquettes52 recipesSteamed RiceSteamed Rice48 recipesMeatballsMeatballs37 recipes