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Rice Croquettes

Rice croquettes are fried balls made from a mixture of milk, rice, egg yolks, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 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 custard

  1. In a double boiler, heat the milk and rice until thick.

  2. Stir in the egg yolks, salt, and sugar (if using).

  3. Remove from heat and beat until smooth, adding vanilla or lemon rind.

  4. Add the bay leaf while cooking, then remove it once a slight flavor is achieved.

Shape and fry

  1. Spread the mixture on a flat dish and let it cool.

  2. Once cool, form the mixture into cork shapes.

  3. Dip each croquette in eggs, then coat with bread crumbs.

  4. Fry in deep boiling 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. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

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

  2. Milk + ricetop 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 the milk into a firm mixture that holds its shape when cooled.
Milk
Provides the liquid that the rice cooks in, forming the body of the custard.
Egg yolks
Enrich the mixture and help it set firm once cooked.
Sugar
Adds sweetness and helps the croquettes brown when fried.
Eggs
Act as a binder so the bread crumbs adhere to the shaped croquettes.
Bread crumbs
Form a crisp, golden coating that browns in the hot oil.

The step that matters

Beat the custard smooth before cooling. Beating while the rice mixture is still hot breaks up lumps and gives an even, smooth texture. Once it cools and sets, the mixture is too stiff to shape well, so the custard must be fully smooth first.

“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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