Skip to main content
Main

Rice Croquettes

Fried croquettes made from cooked rice mixed with milk, lemon or orange flower water, sugar, eggs, flour, and breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

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 ↓

Rice Croquettes

Ingredients

Directions

Prepare the mixture

  1. In a pot, combine cooked rice and milk; add lemon or orange flower water and sugar.

  2. Stir in eggs until well mixed; let the mixture cool.

  3. Once cool, cut the mixture into small pieces.

Coat and fry

  1. Roll each piece in flour, then dip in beaten egg, and roll in bread crumbs.

  2. Heat oil in a pan and fry the croquettes 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 + lemontop 12% of all pairs
    Smell alikemoderate
    Cooked together4,366 recipes

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

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

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

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

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

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

What each ingredient does

Cooked rice
Forms the bulk of the croquette and gives it a soft, tender interior.
Milk
Adds moisture and creaminess, helping the rice bind into a soft mixture.
Eggs
Bind the mixture as they set, and the beaten egg helps the crumbs adhere.
Sugar
Adds sweetness and helps the exterior brown when fried.
All-purpose flour
Dry coating that gives the beaten egg something to grip before the crumbs.
Bread crumbs
Form a crisp outer crust that browns during frying.

The step that matters

Cool the mixture before cutting. Cooling lets the rice and egg set and firm up, so the pieces hold their shape through coating and frying instead of falling apart in the hot oil.

Swap the lemon

How well each one fits the dish's main ingredients (rice, milk, sugar, egg, flour, bread):

  1. Vanillafits better
  2. Raisinfits better
  3. Figfits better
  4. Lemonthe original

Fit is the average pairing score against rice, milk, sugar, egg, flour, bread. Candidates are from the same food group and used in at least 100 recipes.

“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.

More rice croquettes recipes

with Jelly 5Sweet 4 See all 315 →

You might also like

Brown BreadBrown Bread461 recipesLemon SauceLemon Sauce236 recipesRice FrittersRice Fritters84 recipesWhite BreadWhite Bread80 recipes