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Rice Croquettes

Rice croquettes are fried rolls of cooked rice mixed with milk, eggs, sugar, butter, and coated in cracker crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 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

Make the rice mixture

  1. Combine rice, milk, water, and salt in a pot.

  2. Heat gently until the mixture thickens but does not simmer.

  3. Stir in beaten eggs, sugar, and butter until well mixed.

Shape and fry

  1. Spread cracker crumbs on a board.

  2. Form the rice mixture into rolls.

  3. Coat the rolls with cracker crumbs.

  4. Fry the rolls in hot lard until browned.

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

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

  4. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Rice
Its starch thickens with the liquid and gives the rolls a firm, sliceable body.
Eggs
Bind the mixture and set when heated, holding the rolls together.
Milk
Adds richness and softness to the rice mixture while it thickens.
Sugar
Adds sweetness and helps the exterior brown during frying.
Butter
Adds fat for richness and a tender texture.
Cracker crumbs
Form a dry, crisp coating that browns when fried.

The step that matters

Heat gently without simmering. Rice starch thickens as it heats, but boiling or simmering can scorch the milk and sugar on the bottom of the pot and make the mixture lumpy or uneven. Gentle heat lets the starch swell evenly so the mixture can be shaped into firm rolls.

“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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