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Savoury Rice Croquettes

Rice croquettes made from boiled rice, fried onions, eggs, breadcrumbs, and fried in oil, served with gravy.

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 ↓

Savoury Rice Croquettes

Ingredients

Directions

Prepare the rice and onions

  1. Boil the rice in the milk until soft, then let it cool completely.

  2. Chop the onions finely and fry them in the butter until browned.

Shape and coat

  1. Form the cold rice into balls and create a hollow in each to stuff with fried onions.

  2. Close the balls carefully, dip them in beaten eggs, then coat with breadcrumbs.

Fry and serve

  1. Fry the croquettes in boiling oil until light brown.

  2. Serve with gravy.

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 + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together10,433 recipes

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

  4. Onion + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

  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

Patna rice
Starch that cooks soft in milk and holds the shape of the balls once cooled.
Milk
Cooks into the rice, adding moisture and a creamy, soft texture.
Spanish onions
Provide sweetness and savoury flavour when fried until browned.
Butter
Fat that browns the onions and adds rich flavour.
Eggs
Bind the coating so the breadcrumbs stick to the balls.
Breadcrumbs
Form a crisp, golden outer layer when fried.

The step that matters

Let the rice cool completely before shaping. Warm rice is soft and sticky, so the balls can collapse or tear when hollowed and closed. Cooling firms the starch so the croquettes hold their shape in the hot oil.

Swap the onion

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

  1. Potatofits better
  2. Asparagusfits better
  3. Leekfits better
  4. Onionthe original

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