Skip to main content
Main

Rice Croquetts

Rice croquettes are fried rolls made from boiled rice, butter, eggs, and breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓
Rice Croquetts

Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Rice Croquetts

Ingredients

Directions

Make the mixture

  1. Boil the rice in milk or water until tender.

  2. While warm, add the butter and eggs.

Shape and fry

  1. Shape the mixture into rolls.

  2. Dip the rolls in bread crumbs.

  3. Fry the rolls in lard or butter 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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

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

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

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

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

  4. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

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

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

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

What each ingredient does

Rice
Forms the bulk of the croquettes and, as it cooks, absorbs the liquid to become tender and binding.
Milk or water
Cooks the rice until tender and adds moisture to the mixture.
Butter
Adds richness and fat, giving the mixture a softer, more tender texture.
Eggs
Bind the warm rice mixture so the rolls hold their shape when fried.
Bread crumbs
Form a crisp outer coating that browns when the rolls are fried.

The step that matters

Shape the mixture while warm. Warm rice is soft and pliable, so it shapes easily into rolls. As it cools, the starch firms up and the mixture becomes stiff and prone to cracking, making it harder to form neat 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.

More rice croquettes recipes

with Jelly 5Sweet 4 See all 315 →

You might also like

Brown BreadBrown Bread461 recipesRice FrittersRice Fritters84 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipes