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Rice Croquettes

Rice croquettes are small balls of rice mixture fried until browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Butter and bread 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

Make the rice base

  1. Boil the rice in milk for 30 minutes.

  2. Whip the butter, sugar, and salt into the hot rice.

  3. When slightly cool, add the beaten egg yolks; if too stiff, add a little more milk.

  4. Once cold, roll the mixture into small balls.

Coat and fry

  1. Dip the balls in beaten eggs, then roll in cracker or bread crumbs.

  2. Fry in a mixture of butter and lard until both sides are brown.

  3. Serve very hot.

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

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

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

    Shared aroma: 2-undecenal (sweet).

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

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

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 and, cooked in milk, gives a thick, starchy body that holds its shape.
Milk
Cooks the rice until soft and creamy, and adds moisture to the mixture.
Butter
Adds richness and flavour to the rice and helps the outside brown when frying.
Sugar
Adds sweetness and contributes to browning on the fried surface.
Eggs
Bind the mixture together and form a coating that helps the crumbs stick.

The step that matters

Chill the mixture fully before shaping. Cooked rice is soft and sticky while warm. Chilling firms the starch so the balls keep their shape and do not fall apart in the frying fat.

“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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