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Rice Croquettes

A fried dish of seasoned rice formed into rolls and coated with breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Rice Croquettes

Ingredients

Directions

Make the rice mixture

  1. Warm the rice in a double boiler with enough milk to soften it.

  2. Add the beaten egg, butter, and seasonings; cook until the egg thickens.

  3. Spread the mixture on a shallow plate to cool, then shape into rolls.

Coat and fry

  1. Roll the croquettes in seasoned bread crumbs, then in beaten egg, and again in bread crumbs.

  2. Fry in deep oil until golden brown; garnish 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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

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

  5. Rice + parsleytop 10% of all pairs
    Smell alikestrong
    Cooked together2,762 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

What each ingredient does

Cooked rice
Forms the bulk of the croquette and gives it its soft, starchy body.
Egg
Binds the mixture and thickens when cooked, holding the croquettes together.
Butter
Adds fat for richness and a softer, more tender interior.
Milk
Moistens the cold rice so it softens and becomes easy to shape.
Bread crumbs
Form a crisp outer crust that browns during frying.

The step that matters

Cook the egg until it thickens. Egg proteins set when heated and act as the binder. If the mixture is undercooked, the croquettes may be loose and fall apart when shaped or fried.

Swap the parsley

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

  1. Cinnamonfits about as well
  2. Nutmegfits about as well
  3. Parsleythe original
  4. Turmericfits less well

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