Skip to main content
Main

Rice Croquettes

Rice croquettes are fried rolls made from leftover rice, egg, salt, crackers, and lard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Rice and egg are a kitchen classic. They rank in the top 28% of all ingredient pairs, and cooks put them together in 8,350 recipes. Both carry (e,e)-2,4-decadienal, which smells fatty, deep fried. The science ↓

Rice Croquettes

Ingredients

Directions

Prepare the mixture

  1. Combine leftover rice and 1 beaten egg in a bowl.

  2. Season the mixture with coarse sea salt to taste.

  3. Mix in rolled crackers until the mixture is thick.

  4. Shape the mixture into long rolls, about the thickness of two fingers.

Fry

  1. Heat lard in a pan until hot enough for frying.

  2. Fry the rolls in the hot lard until golden brown and floating.

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 + eggtop 28% of all pairs
    Smell alikemoderate
    Cooked together8,350 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

Leftover rice
Forms the bulk of the croquettes and gives them a soft, tender interior.
Egg
Binds the rice together so the rolls hold their shape while frying.
Rolled crackers
Absorb moisture and thicken the mixture so it can be shaped.
Lard
Fries the outside, driving browning and crispness at the surface.

The step that matters

Shaping the rolls to an even thickness. Rolls of uniform thickness cook at the same rate in the hot fat, so the outside browns without the centre staying cold or raw.

“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

Rice FrittersRice Fritters84 recipesSteamed RiceSteamed Rice48 recipesRice Griddle CakesRice Griddle Cakes28 recipesRice and Cheese CasseroleRice and Cheese Casserole23 recipes