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Croquettes De Riz

Rice croquettes made from cooked rice, eggs, milk, sugar, and bread crumbs, then fried in lard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Rice and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Croquettes De Riz

Ingredients

Directions

Prepare

  1. Prepare the rice as you would for a cake or pudding using eggs and milk.

  2. Form the mixture into small rolls and coat them with sugar.

Coat and fry

  1. Roll the coated rolls in bread crumbs, fold them, and roll them again in bread crumbs.

  2. Fry the croquettes in lard 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 + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

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

    Shared aroma: 2-undecenal (sweet).

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

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

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

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

  5. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 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 and, cooked with milk, gives a soft, tender interior.
Eggs
Bind the cooked rice mixture so the rolls hold their shape.
Milk
Adds moisture and softness to the rice, helping it set into a tender mixture.
Sugar
Adds sweetness and helps the outside brown when fried.
Bread crumbs
Form a crisp outer coating that browns during frying.

The step that matters

Frying in lard until golden brown. Frying at the right heat browns the bread crumb coating quickly while the rice inside warms through. Too low a heat lets the croquettes absorb grease and turn soggy, while too high a heat can scorch the crumbs before the centre is hot.

“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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