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Rice-croquettes

Rice croquettes are fried cakes made from cooked rice, butter, parmesan, and various meats, then coated in breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Truffle and mushroom are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 1,900 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Rice-croquettes

Ingredients

Directions

Make the mixture

  1. Boil the rice until consistent and slightly overcooked.

  2. Stir in butter and parmesan.

  3. Add the cooked game, truffles, mushrooms, and ham.

  4. Pour the mixture into a buttered sauté pan.

  5. Spread the mixture to a 1-inch thickness.

  6. Let it cool.

Shape and coat

  1. Cut into rounds using a ½-inch cutter.

  2. Roll the rounds in parmesan.

  3. Dip the rounds in beaten eggs.

  4. Coat the rounds with breadcrumbs.

Fry and serve

  1. Fry the rounds in hot fat until golden.

  2. Drain the fried rounds and serve.

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. Truffle + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together1,900 recipes

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

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

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

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

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

  4. Butter + truffletop 11% of all pairs
    Smell alikemoderate
    Cooked together2,209 recipes

    Shared aroma: nonanal (fat, citrus).

  5. Truffle + hamtop 12% of all pairs
    Smell alikemoderate
    Cooked together516 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

What each ingredient does

Rice
Starch from slightly overcooked rice helps the mixture bind and set when cooled.
Butter
Adds fat for richness and a smooth, tender texture in the mixture.
Parmesan
Adds savory flavor and helps the outer coating brown during frying.
Beaten eggs
Egg acts as a binder so the breadcrumbs stick to the rounds.
Breadcrumbs
Form a crisp, golden crust when fried in hot fat.

The step that matters

Let the mixture cool fully before cutting. Starch sets as the mixture cools, so the rounds hold their shape instead of crumbling or slumping in the hot fat.

“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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