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Rice Croquettes

Rice croquettes are fried balls of cooked rice coated in breadcrumbs and egg, served with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Rice Croquettes

Ingredients

Directions

Prepare the croquettes

  1. Form the cooked rice into balls.

  2. Dip each ball in bread crumbs.

  3. Next, dip the balls in the beaten egg, then coat them in bread crumbs again.

Fry and serve

  1. Melt the butter in a frying pan over medium heat.

  2. Add the rice balls to the pan and fry until golden brown, stirring constantly.

  3. Sprinkle sugar over the croquettes and serve.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

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

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

  3. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

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

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

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

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Cooked rice
Forms the bulk and body of each croquette.
Beaten egg
Binds the bread crumb coating so it adheres to the rice balls.
Bread crumbs
Form a crisp, golden outer crust when fried.
Butter
Conducts heat in the pan and promotes browning and rich flavor.
Sugar
Adds sweetness and helps the surface brown.

The step that matters

Fry until golden brown while stirring constantly. Sugar and proteins in the coating brown quickly over heat, so constant stirring keeps the croquettes from scorching before the coating is evenly golden and crisp.

“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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