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Rice Croquettes

Rice croquettes are small fried balls made from boiled rice, milk, butter, sugar, salt, eggs, and breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Rice Croquettes

Ingredients

Directions

Make the rice base

  1. Boil the rice in milk for 30 minutes.

  2. Whip in the butter, sugar, and salt while the rice is hot.

  3. When slightly cool, add the beaten egg yolks.

  4. If the mixture is too stiff, add a little more milk.

Shape and coat

  1. Once cold, roll into small balls.

  2. Dip the balls in beaten eggs, then roll in fine cracker or bread crumbs.

Fry and serve

  1. Fry in a mixture of 1 tablespoon each of butter and lard, turning until both sides are brown.

  2. Serve very hot.

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 + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

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

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Rice
Cooked in milk, it softens and thickens into a starchy base that holds the balls together.
Milk
Cooks with the rice to create a creamy, moist texture that keeps the mixture soft.
Butter
Adds richness and flavor, and helps the croquettes brown when fried.
Eggs
Bind the mixture and form a coating that helps the crumbs adhere and brown.
Sugar
Adds sweetness and contributes to browning on the outside of the croquettes.

The step that matters

Let the mixture cool before rolling. Rice mixture that is still warm is soft and sticky, so it will not hold a round shape. Chilling it firms the starch so the balls keep their form through coating and frying.

“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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