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Rice Croquettes

Rice croquettes are fried balls of boiled rice mixed with egg and seasonings, coated in breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Rice and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 1,259 recipes. Both carry 2-acetyl-1-pyrroline, which smells popcorn, roasted. The science ↓

Rice Croquettes

Ingredients

Directions

Prepare

  1. In a bowl, combine cold boiled rice, Cottolene, and a beaten egg.

  2. Roll the mixture into oval balls using floured hands.

Coat and fry

  1. Dip each ball in the beaten egg, then coat with bread or cracker crumbs.

  2. Fry in hot Cottolene until golden brown.

Serve

  1. Serve with maple syrup.

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 + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together1,259 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  2. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Rice + eggtop 28% of all pairs
    Smell alikemoderate
    Cooked together8,350 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

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 its body.
Beaten egg
Binds the rice together and, when coated, sets to form a crisp shell.
Bread or cracker crumbs
Adds a crunchy, browned outer coating when fried.
Cottolene
Fat that adds richness and helps the outside brown in the frying step.

The step that matters

Shaping and coating the balls. Cold rice holds together better when shaped, and the egg and crumb coating must fully cover each ball, otherwise the rice can break apart or leak into the hot fat while frying.

“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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