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Rice Croquettes

Rice croquettes are made from cooked rice mixed with milk, butter, sugar, salt, nutmeg, lemon zest, and eggs, then molded into shapes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Nutmeg and lemon match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 11,318 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Rice Croquettes

12 croquettes

Ingredients

Directions

Make the rice mixture

  1. In a pot, combine rice, cold water, milk, butter, sugar, salt, nutmeg, and lemon zest.

  2. Bring to a boil and cook for 2 hours in a farina kettle.

  3. In a bowl, beat the eggs. Remove the rice from heat and stir in the beaten eggs.

Shape

  1. Once cooled, mold the mixture into 12 croquettes.

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. Nutmeg + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

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

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

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

  4. Rice + nutmegtop 9% of all pairs
    Smell alikemoderate
    Cooked together1,779 recipes

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

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

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

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

What each ingredient does

Rice
Starch that thickens as it cooks and gives the croquettes their body.
Eggs
Bind the cooked rice so the mixture holds its shape when molded.
Milk
Adds moisture and richness, softening the rice as it simmers.
Butter
Adds fat for a tender texture and rich flavor.
Sugar
Adds sweetness and helps the surface brown lightly.

The step that matters

Stir the eggs in off the heat. Adding beaten egg to very hot rice can scramble it into lumps. Removing the pot from the heat first lets the eggs blend smoothly and bind the mixture evenly.

Swap the lemon

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

  1. Vanillafits better
  2. Coconutfits better
  3. Figfits about as well
  4. Lemonthe original

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