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Rice Croquets

Rice croquettes are small fried balls of cooked rice mixed with eggs and coated in sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Rice and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 9,645 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Rice Croquets

Oven, in the book's wordsA quick oven

Ingredients

Directions

Prepare

  1. Boil the rice and drain it dry.

  2. Add the eggs to the rice and mix well.

  3. Form the mixture into balls the size of a large walnut.

Coat and fry

  1. Dip each ball into beaten egg, then into sifted sugar.

  2. Fry in butter until pale brown, ensuring they are well covered in butter.

Serve

  1. Serve on neatly folded writing paper.

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

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

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

    Shared aroma: decanal (soap, orange peel).

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

    Shared aroma: guaiacol (smoky, sweet).

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

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

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

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

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

What each ingredient does

Rice
Forms the bulk of the croquette, giving body to the shaped balls.
Eggs
Bind the rice together and provide structure once cooked.
Loaf sugar
Adds sweetness and forms a thin crust on the outside of each ball.
Butter
Fat for frying that browns the surface and adds richness.

The step that matters

Fry in butter until pale brown. The butter must cover each ball well so the surface heats evenly and browns without burning. Sugar on the coating can darken quickly, so the pieces need steady attention and enough fat for even colour.

“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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