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Rice Croquette

A fried croquette made from boiled rice, butter, eggs, sugar, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Rice Croquette

Ingredients

Directions

Make the mixture

  1. In a bowl, cream together the melted butter and sugar.

  2. Add the cold boiled rice and salt, then stir in the beaten eggs to form a smooth paste.

Shape and coat

  1. Shape the mixture into pear‑like forms using floured hands, inserting a clove in the small end of each.

  2. Roll the shaped croquettes in cracker flour.

  3. Dip the rolled croquettes in egg white.

Fry and serve

  1. Fry in hot lard until golden brown.

  2. Drain in a hot colander and serve hot.

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 + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  5. Rice + flourtop 16% of all pairs
    Smell alikemoderate
    Cooked together6,611 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Cold boiled rice
Forms the bulk of the croquette and gives it a soft, starchy body.
Eggs
Bind the rice into a smooth paste that holds its shape while cooking.
Butter
Adds richness and a tender mouthfeel to the mixture.
Sugar
Adds gentle sweetness and helps the exterior brown during frying.
Cracker flour
Forms a dry crust that crisps and browns in the hot lard.

The step that matters

Fry in hot lard until golden brown. If the lard is not hot enough, the coating absorbs fat and turns greasy before it crisps, while the interior may stay cool. Hot fat sets the crust quickly and browns it.

“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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