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Croquettes De Riz

Rice croquettes are fried balls of cooked rice coated in egg and breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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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 De Riz

Oven, in the book's wordsA quick oven

Ingredients

Directions

Prepare

  1. Wash and prepare the rice as in the previous recipe.

  2. Roll the rice into balls.

Coat

  1. Beat the eggs with sugar in a bowl.

  2. Dip the rice balls into the egg mixture.

  3. Shake bread crumbs over the balls.

  4. Baste with egg again.

  5. Shake more crumbs on top.

Fry

  1. Fry the balls in hot oil until golden 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.

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

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

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

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

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

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

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

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

  5. Rice + eggtop 28% of all pairs
    Smell alikemoderate
    Cooked together8,350 recipes

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

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 holds its shape when rolled into balls.
Eggs
Bind the coating to the rice balls and set during frying to form a crisp shell.
Sugar
Adds sweetness and helps the coating brown during frying.
Bread crumbs
Form a crunchy outer crust that browns when fried.

The step that matters

Frying in hot oil. If the oil is not hot enough, the coating absorbs oil and turns greasy before it browns, and the rice may stay cold inside. Hot oil quickly sets and browns the crust, sealing in moisture.

“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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