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Rice and Meat Croquettes

A fried croquette made from boiled rice, cooked meat, butter, milk, egg, and seasonings.

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 ↓

Rice and Meat Croquettes

Oven, in the book's wordsA quick oven

Ingredients

Directions

Make the filling

  1. Boil the milk in a saucepan.

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

  3. Stir in the beaten egg.

  4. Cook for 1 minute.

  5. Remove from heat and let cool.

Shape and fry

  1. Shape the mixture into croquettes.

  2. Dip each croquette in beaten egg.

  3. Coat each croquette with cracker crumbs.

  4. Fry in hot fat 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.

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

Cooked meat
Provides the savoury filling that gives the croquettes their main flavour.
Boiled seasoned rice
Adds bulk and body, helping the mixture hold its shape when cooled.
Egg
Binds the mixture together and sets when heated, holding the croquettes in shape.
Milk
Moistens the rice and meat, keeping the filling soft and creamy.
Butter
Adds richness and flavour to the filling.

The step that matters

Cool the mixture before shaping. A warm, loose filling is soft and sticky, so it tears and slumps when shaped. Cooling lets the egg and starch firm up, so the croquettes keep their form through breading 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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