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Rice Croquettes

Rice croquettes are fried balls made from cooked rice, milk, sugar, lemon rind, egg, and breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Rice and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Rice Croquettes

Ingredients

Directions

Make the rice base

  1. Wash the rice well.

  2. In a small saucepan, cover the rice with cold water and bring to a boil.

  3. Once the water is absorbed, add the lemon rind.

  4. Gradually pour in the milk.

  5. Simmer until the rice is soft and almost dry, stirring often.

  6. Add the sugar and mix well.

  7. Remove the lemon rind.

  8. Spread the mixture on a plate to cool.

Shape and coat

  1. Flour a board or table.

  2. Form the rice into small shapes, rolling each in flour.

  3. Beat the egg in a plate.

  4. Brush each piece with the beaten egg.

  5. Coat each piece with bread crumbs.

Fry and serve

  1. Fry in hot oil until cooked.

  2. Place on paper to dry.

  3. Pile on a dish, dusting with white sugar.

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. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  2. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

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

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

  4. Rice + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together1,259 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  5. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

What each ingredient does

Rice
Starch that cooks into a thick, soft mass that holds the croquette shape.
Milk
Liquid that cooks the rice creamy and adds richness and a soft texture.
Sugar
Adds sweetness to the rice mixture and to the finished croquettes.
Egg
Binds the coating so the bread crumbs stick and brown during frying.
Bread crumbs
Form a crisp, browned outer layer when fried.

The step that matters

Simmer until the rice is soft and almost dry. Stirring often keeps the rice from sticking and scorching on the pan base. The mixture must be thick enough to hold its shape once cooled; if it stays wet, the croquettes will be hard to form and may fall apart in the hot oil.

Swap the lemon

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

  1. Vanillafits better
  2. Raisinfits better
  3. Figfits better
  4. Lemonthe original

Fit is the average pairing score against rice, milk, sugar, flour, 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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