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Rice Croquetts

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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

Cook the rice

  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 crumbs.

  3. Fry the rolls in lard or butter until golden.

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. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

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 croquette and holds its shape once cooked and cooled.
Milk
Cooks into the rice, adding moisture and softness and a mild, creamy flavor.
Butter
Adds richness and flavor to the rice mixture and helps keep it tender.
Eggs
Bind the warm rice mixture so the rolls hold together when shaped and fried.
Crumbs
Form a coating that crisps and browns in the hot fat.
Lard
Fries the coated rolls, browning the crumbs and adding a rich flavor.

The step that matters

Fry the rolls in lard or butter until golden. The fat must be hot enough to crisp and brown the crumb coating quickly. If it is too cool, the coating soaks up grease and the rolls turn heavy, while the inside may stay cold.

“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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