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Savoury Rice Croquettes

A baked rice mixture formed into croquettes with seasoned meat filling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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 ↓

Savoury Rice Croquettes

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Bake the rice

  1. Preheat the oven to 400°F (200°C).

  2. Wash the rice and place it in a pie dish with the milk and butter.

  3. Bake for 1 hour or until the rice is dry.

  4. Remove the brown skin from the rice and stir in the egg yolk, pepper, and salt while still hot.

  5. Let the mixture cool.

Shape the croquettes

  1. Flour your hands and roll small pieces of the rice mixture, about the thickness of a finger and less than an inch long.

  2. Flatten a spoonful of the rice mixture, place the seasoned meat in the center, and fold the rice over to enclose it.

  3. Shape the croquettes into an egg shape and finish as directed.

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

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

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Fine rice
Forms the bulk of the croquette and sets into a firm, dry mass when baked.
Milk
Cooks into the rice, adding moisture and softness to the mixture.
Egg yolk
Binds the rice mixture together and adds richness as it sets.
Seasoned meat or paste
Provides the savory filling enclosed inside the rice shell.

The step that matters

Bake until the rice is dry. Rice that stays moist will not hold its shape when shaped and enclosed, so the mixture must be dried thoroughly before it cools and is rolled.

“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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