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Rice Croquettes

Rice croquettes are fried cakes made from boiled rice, butter, egg yolks, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Rice and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 9,645 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Rice Croquettes

Ingredients

Directions

Prepare the rice

  1. Wash the rice in several waters and let it soak in cold water for 30 minutes.

  2. Drain the rice and add it to 2 quarts of boiling water with 1 teaspoon of salt.

  3. Boil the rice hard for 20 minutes, then drain.

  4. While the rice is hot, add 1 tablespoon of butter.

Shape and fry

  1. Beat the yolks of 2 eggs and add them to the rice when it is nearly cold.

  2. Mold the mixture into cakes and set aside to harden.

  3. Fry the cakes until golden brown. They can be shaped round like doughnuts or flat for frying in a pan.

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

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

  2. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  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

Rice
Provides the starchy bulk that holds the croquette together once cooked and cooled.
Egg yolks
Bind the cooled rice so the mixture holds its shape when molded and fried.
Butter
Adds richness and flavor to the rice and helps keep it moist.

The step that matters

Add the egg yolks when the rice is nearly cold. Adding beaten yolks to very hot rice can scramble them unevenly, while cooled rice binds smoothly and holds its shape when molded and fried.

“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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