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Croquettes of Rice

A fried, breaded rice mixture shaped into croquettes, served with powdered sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 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

Cook the rice custard

  1. Wash the rice well.

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

  3. Bring the mixture to a boil.

  4. Cover and simmer until the rice is tender.

  5. Stir in the sugar and egg yolks.

  6. Mix until the eggs thicken without boiling.

  7. Flavor the mixture with lemon.

  8. Spread the mixture on a dish to cool.

Shape and coat

  1. Once cool, 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 eggs and bread crumbs.

  6. Place the coated pieces in a wire basket.

Fry and serve

  1. Fry the pieces in hot lard until light golden.

  2. Drain the fried pieces.

  3. Serve the croquettes 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 + lemontop 12% of all pairs
    Smell alikemoderate
    Cooked together4,366 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

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

What each ingredient does

Rice
Cooks into a thick, tender base that holds the croquette together.
Milk
Cooks with the rice to create a creamy, moist mixture.
Butter
Adds richness and fat, softening the texture of the mixture.
Sugar
Sweetens the mixture and adds to its tender texture.
Egg yolks
Thicken the mixture as it heats, binding it into a set custard.
Eggs
Form a coating that helps bread crumbs stick and brown during frying.

The step that matters

Mix until the eggs thicken without boiling. Egg yolks set into a custard at moderate heat but curdle and turn grainy if they boil, which would ruin the smooth base needed for shaping.

Swap the lemon

How well each one fits the dish's main ingredients (rice, milk, butter, sugar, egg, bread):

  1. Vanillafits better
  2. Coconutfits better
  3. Figfits better
  4. Lemonthe original

Fit is the average pairing score against rice, milk, butter, sugar, egg, bread. Candidates are from the same food group and used in at least 100 recipes.

“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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