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Rice Croquetts

A fried dish of cooked rice mixed with eggs, sugar, butter, and coated in cracker crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Rice Croquetts

Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Rice Croquetts

Ingredients

Directions

Make the rice mixture

  1. Combine rice, milk, water, and a pinch of salt in a pot.

  2. Heat on the stove until it swells but does not simmer.

  3. Once the mixture is dry, stir in the beaten eggs, sugar, and melted butter.

Shape and fry

  1. Spread cracker crumbs on a board.

  2. Form the rice mixture into rolls and coat them in the crumbs.

  3. Heat lard in a deep pan.

  4. Fry the rolls 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.

Photo for illustrative purposes only · Contact us to use it

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 + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  3. Rice + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

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

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Rice
Swells as it cooks, giving the croquettes a soft, starchy body that holds their shape.
Milk
Adds moisture and richness, softening the rice as it absorbs the liquid.
Eggs
Bind the mixture so the rolls hold together after cooking and coating.
Sugar
Adds sweetness and helps the crust brown during frying.
Butter
Adds fat and richness, giving a softer, more tender interior.

The step that matters

Heating the rice mixture until it swells but does not simmer. Gentle heat lets the rice starch gelatinize and absorb liquid evenly. Boiling too hard can scorch the bottom and leave the mixture uneven, so it may not firm up enough to shape into rolls.

“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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