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Rice Croquetts

Rice croquettes are fried rolls of cooked rice mixed with eggs, butter, and sugar, coated in cracker crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 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. In a pot, combine rice, milk, water, and a pinch of salt. Heat on the stove until it swells but does not simmer.

  2. Once the mixture is dry, stir in the beaten eggs, sugar, and 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 pan and 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 in milk and water, forming the thick mass that holds the croquette together.
Eggs
Bind the cooked rice mixture and help it set firm when heated.
Milk
Adds moisture and richness, softening the rice as it swells.
Butter
Adds fat for richness and a softer, more tender interior.
Sugar
Adds sweetness and helps the outside brown during frying.

The step that matters

Heat the rice without simmering. Heating gently lets the rice swell and absorb the liquid evenly. A simmer or overheating can scorch the milk and leave the mixture gummy or uneven, making the rolls hard to shape.

“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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