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Meat and Rice Croquettes

A fried roll of rice and meat mixture bound with egg and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and milk 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 ↓

Meat and Rice Croquettes

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Make the mixture

  1. Boil the milk in a saucepan.

  2. Add the meat, rice, salt, and pepper to the boiling milk.

  3. Once boiling, stir in the beaten egg and cook for 1 minute.

Shape and fry

  1. Allow the mixture to cool, then form it into rolls.

  2. Dip each roll in beaten egg and fry in hot lard until golden.

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. Butter + milktop 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 + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

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

  4. Rice + meattop 13% of all pairs
    Smell alikemoderate
    Cooked together1,481 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

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

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

What each ingredient does

Cold boiled rice
Provides the bulk and body of the croquettes, holding the mixture together once shaped.
Cooked meat
Adds savoury flavour and substance to the filling.
Milk
Moistens the mixture so the rice and meat stay tender rather than dry.
Egg
Binds the mixture and, as a coating, helps the rolls brown when fried.
Butter
Adds richness and fat, contributing to flavour and a softer texture.

The step that matters

Cool the mixture before shaping. Cooling lets the egg and starch set the mixture firm enough to hold its shape. Shaping it hot makes it soft and sticky, so the rolls may fall apart 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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