Why it works: Rice and cinnamon match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 2,137 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓
Rice Croquettes
Ingredients
Directions
Cook the rice
Wash the rice in cold water and drain it.
In a saucepan, combine the rice, boiled milk, lemon peelings, and cinnamon stick.
Cover and cook gently over low heat until the rice is nearly done.
Add powdered sugar and butter, cooking until thoroughly done.
Add more milk if it gets too dry.
Remove from heat, take out the lemon peelings and cinnamon stick, and mix the rice well.
Make the custard
When somewhat cool, add the egg yolks and essence of lemon or orange-flower water, mixing well.
Transfer the mixture to a buttered pan, cover with buttered paper, and let it cool.
Shape, fry and serve
Shape the rice into croquettes, dip in beaten eggs, then coat with bread crumbs.
Fry in hot lard until golden, drain, and roll in powdered sugar mixed with ground cinnamon before serving.
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.
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Rice + cinnamontop 4% of all pairsSmell alikestrongCooked together2,137 recipes
Shared aroma: guaiacol (smoky, sweet).
-
Butter + breadtop 7% of all pairsSmell alikemoderateCooked together27,232 recipes
Shared aroma: delta-decalactone (sweet, creamy).
-
Lemon + cinnamontop 7% of all pairsSmell alikestrongCooked together7,950 recipes
Shared aroma: beta-phellandrene (minty, terpene).
-
Milk + buttertop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
-
Rice + milktop 7% of all pairsSmell alikemoderateCooked together7,374 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 body of the croquettes, thickening as it absorbs the milk and setting when cooled.
- Milk
- Cooks the rice into a soft, creamy mass and keeps it moist during cooking.
- Egg yolks
- Enrich the mixture and help it bind and set as it cools.
- Butter
- Adds richness and fat, giving a softer, smoother texture to the rice.
- Powdered sugar
- Sweetens the rice and helps it cook to a tender, cohesive texture.
- Beaten eggs
- Act as a binder so the bread crumbs stick to the shaped croquettes.
The step that matters
Cool the rice mixture fully before shaping. The egg yolks are added while the mixture is only somewhat cool, and the rice must then cool until firm so the croquettes hold their shape. Shaping a warm, soft mixture makes it slump and tear during dipping and frying.
Swap the lemon
How well each one fits the dish's main ingredients (rice, milk, cinnamon, sugar, butter, egg, bread):
- Vanillafits better
- Figfits better
- Coconutfits better
- Lemonthe original
Fit is the average pairing score against rice, milk, cinnamon, sugar, butter, 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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