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Rice Croquettes

Rice croquettes made with cooked rice, milk, butter, cream, crackers, and seasonings, then coated and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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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 Croquettes

Ingredients

Directions

Prepare the rice

  1. Cook the rice in cold water until it boils, then drain.

  2. Add milk and cook until well done, then allow to cool.

Make the mixture

  1. In a saucepan, combine butter, cream, and crumbled crackers; cook for a few minutes.

  2. Mix the cracker mixture with the cooled rice, adding salt, sugar, and flavoring.

  3. Form the mixture into croquettes.

Coat and fry

  1. Coat the croquettes in egg and then in cracker crumbs.

  2. Fry the croquettes until golden brown.

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. 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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  4. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

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

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

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 soft in milk, gives them a creamy, cohesive body.
Milk
Cooks into the rice to add moisture and a soft, custard-like texture.
Cream
Adds richness and fat, making the mixture smoother and more tender.
Crackers
Crumbled into the mixture to thicken it and add a toasty flavour.
Egg
Binds the coating so the cracker crumbs adhere to the croquettes.

The step that matters

Cooling the rice and milk mixture before forming. If the rice is still warm and soft, the mixture stays sticky and will not hold its shape. Cooling firms the starches so the croquettes can be shaped and coated without falling apart.

“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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