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Rice Croquettes

Rice croquettes are fried rice cakes coated in breadcrumbs, served with sweet sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Rice and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Rice Croquettes

Ingredients

Directions

Prepare the rice

  1. Wash the rice thoroughly and boil it in milk with the salt added.

  2. Take 2 cups of cooked rice and mix in the well-beaten yolks of the eggs.

Shape and coat

  1. Mould the mixture into croquettes.

  2. Dip each croquette in the beaten egg whites, then coat with bread crumbs.

Fry and serve

  1. Fry in deep fat until golden brown.

  2. Serve with sweet sauce.

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 + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

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

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

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

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

  5. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

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 croquettes and, once cooked in milk, gives a soft, binding base.
Eggs
Yolks enrich and bind the rice mixture, while whites form a coating that helps crumbs adhere.
Milk
Cooks into the rice, adding moisture and softness to the interior.
Bread crumbs
Form a crisp, golden outer crust when fried.

The step that matters

Coating the croquettes. Each croquette must be fully covered in egg white before the crumbs are applied. Egg white sets when fried and holds the crumbs in place, so gaps can let the crumbs fall away or the rice leak out in hot fat.

“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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