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Rice Croquettes

A fried dish of rice formed into cakes, coated in 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

Make the rice mixture

  1. Boil ½ cup of rice with a little milk and a pinch of salt until done.

  2. Remove from heat and mix in 1 egg while hot.

  3. Let the mixture cool slightly, then mold it 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.

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
Forms the bulk of the croquette, and its starch thickens and holds the cake together as it cools.
Egg
Binds the cooked rice into a mixture that sets firm, and the beaten egg helps the crumbs stick.
Milk
Adds moisture and softness to the rice as it cooks.
Cracker crumbs
Form a crisp, golden coating that browns in the hot fat.
Butter
Conducts heat into the cakes for frying and adds richness and browning.

The step that matters

Let the mixture cool slightly before molding. Rice starch firms as it cools, so the mixture holds its shape best when warm but no longer hot. Shaping it while too hot makes it soft and likely to break, and waiting too long makes it stiff and hard to form.

“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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