Skip to main content
Main

Kice and Meat Croquettes

A fried croquette made with boiled rice, cooked meat, milk, egg, butter, salt, pepper, and breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Butter and milk 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 ↓

Kice and Meat Croquettes

Ingredients

Directions

Make the mixture

  1. Boil the milk in a saucepan.

  2. Add the meat, rice, salt, and pepper to the boiling milk.

  3. Once it boils, stir in the beaten egg and cook for 1 minute.

  4. Let the mixture cool, then shape it into croquettes.

Coat and fry

  1. Dip each croquette in beaten egg and breadcrumbs.

  2. Fry the croquettes until golden brown.

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 + milktop 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 + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Rice + meattop 13% of all pairs
    Smell alikemoderate
    Cooked together1,481 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Rice + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Boiled rice
Bulks out the mixture and gives the croquettes body so they hold their shape.
Cooked meat
Provides the savoury filling and flavour at the centre of each croquette.
Milk
Moistens the rice and meat, giving a soft binding mixture that thickens as it heats.
Egg
Binds the mixture when cooked and gives the coating a golden surface when fried.
Butter
Adds richness and fat, contributing flavour and a tender texture.

The step that matters

Let the mixture cool before shaping. A hot, soft mixture is too loose to hold its shape. Cooling lets the starch and egg set so the croquettes keep their form when coated and fried.

“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.

You might also like

Rice FrittersRice Fritters84 recipesMeat CroquettesMeat Croquettes52 recipesSteamed RiceSteamed Rice48 recipesMeatballsMeatballs37 recipes