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Rice Croquettes, Creole Style

Rice croquettes made with cooked rice, butter, Parmesan, mushrooms, beef tongue, truffles, roasted poultry, coated in breadcrumbs and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Mushroom and beef are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 3,232 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Rice Croquettes, Creole Style

Ingredients

Directions

Make the rice base

  1. Cook the rice until firm and dry, then remove from heat.

  2. Add butter, Parmesan cheese, mushrooms, beef tongue, truffles, and roasted meat to the rice. Mix thoroughly.

  3. Transfer the mixture to a buttered square tin pan, about 1 inch deep. Smooth the top. Cover with buttered paper.

  4. Let it cool.

Shape and coat

  1. Once cool, cut out pieces with a round cutter, about the size of a half dollar.

  2. Roll the pieces in grated Parmesan cheese.

  3. Dip in beaten eggs.

  4. Coat with fresh bread crumbs.

  5. Shape the croquettes nicely.

Fry and serve

  1. Fry in hot lard until golden brown.

  2. Drain and serve on a napkin, garnished with fried parsley.

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. Mushroom + beeftop 4% of all pairs
    Smell alikemoderate
    Cooked together3,232 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  2. Mushroom + truffletop 4% of all pairs
    Smell alikemoderate
    Cooked together1,900 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  3. Parmesan cheese + mushroomtop 6% of all pairs
    Smell alikemoderate
    Cooked together1,199 recipes

    Shared aroma: methyl 2-methylbutyrate (apple, fatty).

  4. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  5. Rice + mushroomtop 9% of all pairs
    Smell alikestrong
    Cooked together1,515 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

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

What each ingredient does

Rice
Cooked dry and firm, it binds the mixture and gives the croquettes their body.
Parmesan cheese
Adds savory flavor and helps the croquettes brown when fried.
Butter
Adds richness and fat, giving a softer, more tender interior.
Beaten eggs
Act as a binder so the bread crumbs adhere to the shaped pieces.
Fresh bread crumbs
Form a crisp, golden outer crust when fried.
Truffles
Contribute a strong, earthy aroma that flavors the rice mixture.

The step that matters

Cool the rice mixture fully before cutting. Warm rice is soft and sticky, so pieces lose their shape and break apart. A fully cooled, firm mixture holds its form through dipping, coating and frying.

“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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