Skip to main content
Main

Croquettes of Rice

Rice croquettes are fried balls made from cooked rice, milk, sugar, butter, lemon rind, egg, and breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
Jump to recipe ↓

Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Croquettes of Rice

Ingredients

Directions

Make the rice base

  1. In a saucepan, combine rice, milk, sugar, butter, and lemon rind.

  2. Simmer gently until the rice is tender and the milk is absorbed.

  3. Cook until thick and dry to make molding easier.

  4. Beat the mixture thoroughly for 3 to 4 minutes, then turn it out to cool.

Shape and fry

  1. Once cool, form the mixture into small balls.

  2. Dip each ball in egg and sprinkle with bread crumbs.

  3. Fry in clarified fat until lightly and evenly browned.

  4. Drain on clean blotting paper and serve piled high on a dish.

  5. Optionally, introduce a little jam into the middle of each croquette or serve jam alongside.

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 + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

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

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

    Shared aroma: 2-undecenal (sweet).

  5. Rice + lemontop 12% of all pairs
    Smell alikemoderate
    Cooked together4,366 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
Swells as it simmers in milk, forming the thick, soft body of the croquettes.
Milk
Cooks into the rice, giving it moisture and a creamy texture.
Sugar
Adds sweetness and helps the croquettes brown during frying.
Butter
Adds fat, enriching the flavour and softness of the rice mixture.
Egg
Coats the balls so the bread crumbs adhere and form a crisp outer layer.
Bread crumbs
Form a golden, crisp crust when fried in clarified fat.

The step that matters

Cook until thick and dry. If the rice mixture is still wet, the balls will not hold their shape and may split or fall apart in the hot fat. Cooking off excess moisture and beating the mixture firm makes it easy to mould and helps the croquettes hold together while frying.

Swap the lemon

How well each one fits the dish's main ingredients (rice, milk, sugar, butter, egg, bread):

  1. Vanillafits better
  2. Coconutfits better
  3. Figfits better
  4. Lemonthe original

Fit is the average pairing score against rice, milk, sugar, butter, egg, bread. Candidates are from the same food group and used in at least 100 recipes.

“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.

More rice croquettes recipes

with Jelly 5Sweet 4 See all 315 →

You might also like

Brown BreadBrown Bread461 recipesLemon SauceLemon Sauce236 recipesRice FrittersRice Fritters84 recipesWhite BreadWhite Bread80 recipes