Skip to main content
Main

Croquettes De Riz

Rice balls coated in egg and breadcrumbs, then fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Rice and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 1,259 recipes. Both carry 2-acetyl-1-pyrroline, which smells popcorn, roasted. The science ↓

Croquettes De Riz

Oven, in the book's wordsA quick oven

Ingredients

Directions

Prepare

  1. Wash and prepare the rice as in the previous recipe.

  2. Roll the rice into balls.

Coat

  1. Beat the eggs with the sugar in a bowl.

  2. Dip the rice balls into the egg mixture.

  3. Shake bread crumbs over the balls.

  4. Baste the balls again with the egg mixture.

  5. Shake more bread crumbs over them.

Fry

  1. 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. Rice + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together1,259 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  2. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

  4. Rice + sugartop 26% of all pairs
    Smell alikelow
    Cooked together8,744 recipes

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

  5. 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

Rice
Forms the body of each croquette and holds its shape.
Eggs
Bind the coating and set to hold the bread crumbs in place.
Sugar
Adds sweetness and helps the coating brown when fried.
Bread crumbs
Form a crisp outer crust when fried.

The step that matters

Fry the croquettes until golden brown. Frying sets the crumb coating into a crisp crust and browns the sugar in the egg mixture. Stopping too early leaves the coating soft and pale, while frying too long can scorch the crumbs before the centre is heated through.

“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

Brown BreadBrown Bread461 recipesRice FrittersRice Fritters84 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipes