Name: Croquettes with Marmalade
Ingredients: cooked rice; marmalade; 1 beaten egg; grated bread for coating; oil for frying

Why it works: Rice and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 1,259 recipes. Both carry 2-acetyl-1-pyrroline, which smells popcorn, roasted. The science ↓

Croquettes with Marmalade

Ingredients

Directions

Prepare the rice as you would for rice cakes and let it cool.
Form the rice into rolls the size of a cork.
Make an opening in the center of each roll and fill it with marmalade, then close it with more rice.
Roll each croquette in the beaten egg, then coat with grated bread.
Repeat the egg and bread coating once or twice.
Fry the croquettes in hot oil until they are light brown.

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.

Rice + breadtop 13% of all pairs

Smell alikemoderate

Cooked together1,259 recipes

Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).
Egg + breadtop 13% of all pairs

Smell alikemoderate

Cooked together22,662 recipes

Shared aroma: (e)-2-octenal (fatty, green).
Rice + eggtop 28% of all pairs

Smell alikemoderate

Cooked together8,350 recipes

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