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Croquettes of Rice

A fried dish of rice mixed with milk, butter, sugar, and eggs, coated in breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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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 ↓

Croquettes of Rice

Ingredients

Directions

Make the rice base

  1. Wash the rice well.

  2. Place the rice in a saucepan with the milk and butter.

  3. Bring the mixture to a boil, then cover and simmer slowly until the rice is tender.

  4. Stir in the sugar and egg yolks, mixing until the eggs thicken without boiling.

  5. Add lemon flavor and spread the mixture on a dish to cool.

Shape and coat

  1. Once cooled, form the mixture into balls or desired shapes.

  2. Whisk the eggs in a bowl.

  3. Dip each piece into the whisked eggs.

  4. Coat each piece with bread crumbs.

  5. Dip each piece again into the whisked eggs.

  6. Coat again with bread crumbs.

  7. Place the coated pieces in a wire basket.

Fry and serve

  1. Fry the pieces in hot lard until lightly colored.

  2. Drain the fried pieces.

  3. Serve on a napkin with powdered sugar sifted over them.

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. 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, cooked soft in milk, gives them a creamy, tender interior.
Milk
Cooks with the rice to add moisture and a rich, creamy body to the filling.
Butter
Adds fat that enriches the filling and contributes a smooth, rich texture.
Egg yolks
Thicken the mixture as they heat, binding the filling so it sets firm enough to shape.
Eggs
Whisked eggs form a coating that helps bread crumbs adhere and browns during frying.
Fine bread crumbs
Form a crisp, golden outer crust when the coated pieces are fried.

The step that matters

Stir in the egg yolks without boiling. Egg yolks thicken and bind the filling as they gently heat. If the mixture boils, the yolks can scramble, leaving a grainy texture and a filling that is 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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