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Sayoury Rice Croquettes

Rice croquettes made with Patna rice, milk, onions, butter, eggs, breadcrumbs, and fried in oil.

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 ↓

Sayoury Rice Croquettes

Ingredients

Directions

Prepare the rice

  1. Boil the rice in the milk until soft, then let it cool completely.

Make the filling

  1. Chop the onions finely and fry them in the butter until browned.

Shape and coat

  1. Form the cold rice into balls and create a hollow in each to add the fried onions.

  2. Carefully close the balls, dip them in beaten eggs, then coat with breadcrumbs.

Fry and serve

  1. Fry the croquettes in boiling oil until light brown.

  2. Serve with gravy.

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 + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together10,433 recipes

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

  4. Onion + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

  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

Patna rice
Starches set as the cooked rice cools, holding the croquette's shape when formed.
Milk
Cooks into the rice, adding moisture and softness to the grains.
Spanish onions
Soften and brown in butter, adding sweetness and savory flavour to the filling.
Butter
Fat that browns the onions, adding richness and flavour to the filling.
Eggs
Bind the coating so the breadcrumbs adhere to the croquettes.
Breadcrumbs
Form a crisp, browned outer layer when fried.

The step that matters

Let the rice cool completely before shaping. Warm rice is soft and sticky, so it will not hold its shape or seal around the filling. Cooling lets the starch firm up, making the balls easier to form and less likely to break open in the hot oil.

Swap the onion

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

  1. Potatofits better
  2. Asparagusfits better
  3. Leekfits better
  4. Onionthe original

Fit is the average pairing score against rice, milk, butter, 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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