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Rice Croquetts

Rice croquettes are fried rolls of rice mixed with milk, water, eggs, sugar, butter, and coated in cracker crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Rice Croquetts

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 Croquetts

Oven, in the book's wordsA quick oven

Ingredients

Directions

Prepare the rice

  1. Combine rice, milk, water, and salt in a pot.

  2. Heat gently until the mixture swells but does not simmer.

  3. Stir in beaten eggs, sugar, and butter.

Shape and fry

  1. Spread cracker crumbs on a board.

  2. Form the rice mixture into rolls.

  3. Coat the rolls with cracker crumbs.

  4. Drop the rolls into hot lard.

  5. Fry until browned.

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

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

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

    Shared aroma: decanal (soap, orange peel).

  5. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Rice
Forms the bulk of the croquette and thickens into a starchy mass that holds its shape.
Eggs
Bind the rice mixture and set when heated, giving the rolls structure.
Milk
Adds moisture and richness, softening the rice as it swells.
Sugar
Adds sweetness and helps the outside brown during frying.
Butter
Adds fat and richness, contributing to a tender interior.

The step that matters

Heat gently until the mixture swells but does not simmer. Rice absorbs liquid and swells slowly over gentle heat. Boiling or simmering too hard can scorch the milk on the bottom of the pot and leave the grains unevenly cooked, making the mixture hard to shape into firm rolls.

“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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