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Rice Croquettes

Rice croquettes are fried balls of cooked rice mixed with milk, onion juice, egg, and seasonings.

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

Make the rice mixture

  1. Boil the rice in water until thoroughly cooked.

  2. Add the milk and cook until the rice absorbs it.

  3. Stir in the salt, pepper, onion juice, and egg yolk.

Shape and coat

  1. Let the mixture cool, then form it into balls.

  2. Dip each ball in beaten egg white and coat with bread crumbs.

Fry and serve

  1. Fry the croquettes in deep, hot oil until golden brown.

  2. Serve with peas.

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. Rice + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together10,433 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Pepper + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Rice + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

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

  5. Milk + eggtop 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 croquette and, once cooked and cooled, sets into a mass that holds its shape.
Milk
Is absorbed by the rice, giving the mixture moisture and a soft, creamy texture.
Egg
Binds the mixture together, and the white helps the bread crumbs adhere to the outside.
Onion
Its juice adds savory aroma and flavor to the rice mixture.

The step that matters

Let the mixture cool before forming the balls. Warm cooked rice is soft and sticky, so it is hard to shape. As it cools, the starch firms up and the mixture holds together, which keeps the balls from falling apart or sticking to your hands.

Swap the onion

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

  1. Capsicumfits better
  2. Asparagusfits better
  3. Potatofits better
  4. Onionthe original

Fit is the average pairing score against rice, milk, pepper, egg. 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.

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