Skip to main content
Main

Rice Croquets

Fried rice patties coated in breadcrumbs, served with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
Jump to recipe ↓

Why it works: Rice and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Rice Croquets

Ingredients

Directions

Make the rice base

  1. Bake the rice in milk until well swollen and dry.

  2. While hot, beat in the egg yolk, sugar, and lemon peel.

  3. Spread the mixture on a dish to ½ inch thick.

  4. Let it cool.

Shape and coat

  1. With bread crumbs on your hand, take a dessert spoonful of rice.

  2. Shape it into an egg.

  3. Dip each croquet in the beaten egg.

  4. Roll it in bread crumbs.

  5. Place it in a wire basket.

Fry and serve

  1. Fry the croquets in boiling fat until golden, about 1 minute.

  2. Drain the croquets on cap paper.

  3. Sift sugar over them.

  4. 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. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  2. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

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

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

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

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

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

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

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

What each ingredient does

Rice
Swells in milk and sets dry, giving the croquettes a firm, body-holding center.
Milk
Cooks into the rice, softening its starch so it swells and becomes creamy.
Egg yolk
Enriches the rice mixture and helps bind it into a cohesive, tender interior.
Egg (beaten, white and yolk)
Forms a sticky coating that helps bread crumbs adhere before frying.
Bread crumbs
Form a crisp, golden outer crust when fried.

The step that matters

Fry in boiling fat until golden. The fat must be very hot so the crumb coating crisps quickly and seals the outside before the inside heats through. Fat that is too cool soaks in and makes the croquettes greasy and can cause the coating to fall off.

Swap the lemon

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

  1. Vanillafits better
  2. Figfits better
  3. Coconutfits better
  4. Lemonthe original

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

More rice croquettes recipes

with Jelly 5Sweet 4 See all 315 →

You might also like

Brown BreadBrown Bread461 recipesLemon SauceLemon Sauce236 recipesRice FrittersRice Fritters84 recipesWhite BreadWhite Bread80 recipes