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Rice Croquettes

Rice croquettes are fried cakes made from cooked rice, milk, salt, egg, and cracker crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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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 Croquettes

Ingredients

Directions

Prepare

  1. Boil 1 cup of rice, adding ½ cup of milk and ¼ teaspoon of salt before it's fully cooked.

  2. Remove from heat and mix in 1 egg while the rice is still hot.

  3. Once slightly cooled, mold the mixture into cakes.

Coat and fry

  1. Dip each cake into the beaten egg, then roll in cracker crumbs.

  2. Fry in hot butter on a griddle until browned, similar to frying oysters.

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. 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
Its starch thickens and binds as it cooks and cools, holding the cakes together.
Milk
Adds moisture and softness to the rice mixture.
Egg
Binds the mixture and sets when heated, and helps the crumbs stick to the cakes.
Cracker crumbs
Form a crisp, golden coating during frying.
Butter
Conducts heat for frying and promotes browning and a rich flavor.

The step that matters

Mold the cakes after slight cooling. Cooked rice starch firms as it cools, so shaping while the mixture is slightly cooled but still warm lets the cakes hold their shape. If the mixture is too hot it stays soft and falls apart.

“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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