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Rice Croquettes

Rice croquettes are small fried cakes made from cooked rice, milk, eggs, lemon rind, butter, sugar, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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 mixture

  1. In a bowl, combine cooked rice, milk, eggs, grated lemon rind, melted butter, sugar, and salt. Mix well until combined.

  2. Shape the mixture into small croquettes.

Fry

  1. Heat deep lard in a frying pan.

  2. Fry the croquettes until golden brown on all sides.

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. Rice + lemontop 12% of all pairs
    Smell alikemoderate
    Cooked together4,366 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  4. Milk + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

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

  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

Eggs
Bind the rice and milk mixture so the croquettes hold their shape.
Cooked rice
Forms the bulk of the croquettes, giving them their body and soft interior.
Milk
Moistens the rice and softens the mixture so it can be shaped.
Melted butter
Adds richness and fat, contributing to flavour and a tender texture.
Sugar
Adds sweetness and helps the exterior brown in the frying pan.

The step that matters

Shape the mixture into small croquettes. The mixture is soft and wet, so if it is too loose it may fall apart in the hot lard. Keeping the shapes small and compact helps them hold together and cook evenly through to a crisp, golden exterior.

Swap the lemon

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

  1. Vanillafits better
  2. Coconutfits better
  3. Figfits about as well
  4. Lemonthe original

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