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Rice Croquettes

Rice croquettes are fried rice cakes made with cooked rice, milk, sugar, eggs, and breadcrumbs.

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

Rice Croquettes

Ingredients

Directions

Prepare the rice

  1. Wash and drain the rice.

  2. In a saucepan, combine rice, 1 pint of milk, salt, and lemon rind; cook until rice is tender, adding more milk as needed.

  3. Remove lemon rind, then stir in sugar and egg yolks; cook over low heat until thickened.

  4. Spread mixture on a plate and let cool.

Shape and fry

  1. Form into pear or cork shapes, coat with egg and breadcrumbs.

  2. Fry in hot fat until lightly browned.

  3. Drain well, sprinkle with castor sugar, and serve with fruit syrup or sweet sauce.

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 + lemontop 12% of all pairs
    Smell alikemoderate
    Cooked together4,366 recipes

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

  4. Lemon + milktop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

    Shared aroma: 2-nonenal (fatty, green).

  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

Carolina rice
Starch that swells as it cooks, thickening the milk into a firm, sliceable mass.
Milk
Liquid that the rice absorbs while cooking, giving the mixture a creamy base.
Egg yolks
Enrich and thicken the mixture as they set with gentle heat, adding richness.
Whole egg
Binds the breadcrumb coating so it adheres to the shaped croquettes.
Castor sugar
Adds sweetness to the filling and a finishing sprinkle on the fried croquettes.
Butter
Adds fat for a rich flavour and smooth texture in the mixture.

The step that matters

Cooling the mixture before shaping. The cooled, thickened mixture holds its shape when formed. If it is still warm and soft, the shapes can slump or split, and the coating may not stay intact in the hot fat.

Swap the lemon

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

  1. Vanillafits better
  2. Coconutfits better
  3. Figfits about as well
  4. Lemonthe original

Fit is the average pairing score against rice, sugar, butter, milk, egg. 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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