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Rice Croquettes

Rice croquettes are fried balls made from boiled rice, egg yolks, salt, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Egg and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 106,462 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Rice Croquettes

Ingredients

Directions

Prepare

  1. In a bowl, combine the boiled rice, egg yolks, and salt.

  2. Form the mixture into balls.

  3. Roll the balls in flour.

Fry

  1. Heat lard in a pan and fry the balls 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. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Rice + flourtop 16% of all pairs
    Smell alikemoderate
    Cooked together6,611 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

Egg and flour barely smell alike, yet cooks put them together in 106,462 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

Boiled rice
Forms the bulk of the croquette and gives it a soft, tender interior.
Egg yolks
Bind the rice together and add richness and moisture to the mixture.
Flour
Forms a dry coating that helps the outside brown and crisp during frying.
Lard
Conducts heat in the pan and browns the flour coating for a golden crust.

The step that matters

Frying the balls until golden brown. The oil or fat must be hot enough to brown the flour coating quickly. If it is too cool, the croquettes absorb grease and turn soggy before a crust forms.

“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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