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Rice Croquettes

A fried croquette made from boiled rice, white sauce, egg yolk, cheese, and seasonings, coated in egg and cracker crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Rice and pepper are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 8,379 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Rice Croquettes

Ingredients

Directions

Prepare

  1. Heat the cold boiled rice and moisten it with a little white sauce.

  2. Add the beaten egg yolk, cheese, salt, and pepper; mix well.

  3. Shape the mixture into egg shapes.

Coat and fry

  1. Roll each croquette in the beaten egg yolk, then in cracker crumbs.

  2. Fry in hot 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 + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Rice + cheesetop 14% of all pairs
    Smell alikemoderate
    Cooked together942 recipes

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

  3. Cheese + peppertop 18% of all pairs
    Smell alikemoderate
    Cooked together7,861 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Sauce + cheesetop 19% of all pairs
    Smell alikelow
    Cooked together1,987 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Rice + saucetop 20% of all pairs
    Smell alikelow
    Cooked together2,396 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cold boiled rice
Forms the bulk of the croquette, giving it body for shaping.
White sauce
Adds moisture and binds the rice so the mixture holds its shape.
Beaten egg yolk
Binds the mixture and, as a coating, helps the crumbs adhere and brown.
Cheese
Adds savory flavor and richness to the filling.
Cracker crumbs
Form a crisp, browned outer crust when fried.

The step that matters

Fry in hot lard until golden brown. Hot fat sets the crumb coating quickly and browns it, sealing the outside so the filling stays moist and the croquette does not absorb excess grease. Fat that is too cool lets the coating soak up oil and fall apart.

“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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