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Rice Croquettes

Rice croquettes are fried balls of cooked rice mixed with milk and sugar, flavored and coated in breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Rice Croquettes

Ingredients

Directions

Make the rice

  1. Combine rice, milk, and sugar in a saucepan over low heat.

  2. Cook until the milk is absorbed and the rice is tender.

  3. Stir in flavoring just before the rice is done and let it cool.

Shape and coat

  1. Form the cooled rice into small round balls.

  2. Dip each ball in egg yolk and coat with bread crumbs.

Fry and serve

  1. Fry in boiling lard for about 10 minutes, turning to brown evenly.

  2. Drain on a cloth in front of the fire for a minute.

  3. Serve on a white cloth and enjoy.

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. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

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

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

  3. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

    Shared aroma: 2-undecenal (sweet).

  5. Rice + vanillatop 11% of all pairs
    Smell alikemoderate
    Cooked together1,352 recipes

    Shared aroma: guaiacol (smoky, sweet).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Rice
Its starch thickens with the milk and sets firm enough to hold a round shape when cooled.
Milk
Supplies the liquid that the rice absorbs, giving a soft, creamy interior.
Pounded sugar
Adds sweetness and helps the surface brown during frying.
Bread crumbs
Form a crisp outer coating that browns when fried.
Lard
Serves as the hot frying fat that cooks and browns the outside quickly.

The step that matters

Fry in boiling lard, turning to brown evenly. Very hot fat sets the crumb coating quickly into a crisp crust, while cooler fat soaks in and makes the croquettes greasy. Turning them keeps the browning even on all sides.

“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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