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Rice Croquettes with Jelly

A fried croquette made from cooked rice mixed with milk, eggs, butter, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Rice Croquettes with Jelly

Why it works: Lemon and nutmeg 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 with Jelly

Ingredients

Directions

Prepare the rice

  1. Wash the rice.

  2. Add the rice to boiling water.

  3. Strain the rice after cooking.

Make the mixture

  1. Add scalded milk to the rice and cool until soft.

  2. Mix in egg yolks, butter, salt, lemon juice, Worcestershire sauce, and nutmeg.

Shape and fry

  1. Shape the mixture into croquettes.

  2. Dip the croquettes in bread crumbs, beaten egg, and more bread crumbs.

  3. Fry the croquettes in deep oil until golden brown.

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.

Photo for illustrative purposes only · Contact us to use it

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. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

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

  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 + nutmegtop 9% of all pairs
    Smell alikemoderate
    Cooked together1,779 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

Rice
Its starch thickens as it cooks, giving the mixture body and the ability to hold a shape.
Scalded milk
Adds moisture and creaminess, keeping the inside of the croquettes soft.
Egg yolks
Bind the mixture and enrich it, and they set when heated to hold the croquettes together.
Butter
Adds fat for a richer flavor and a tender texture.
Bread crumbs
Form a coating that browns and crisps when fried.

The step that matters

Cool the mixture before shaping. Rice and milk need to cool and firm up so the mixture holds its shape. If it is still hot and loose, the croquettes can slump or crack, and they may break apart in the hot oil.

Swap the lemon

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

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

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