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Rice Croquettes

Rice croquettes are fried rice cakes made with sweet milk, butter, eggs, and cornmeal.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 mixture

  1. Boil the rice in sweet milk with salt until soft.

  2. Stir in the butter, beaten eggs, and enough cornmeal to form a thick mixture.

  3. Shape the mixture into croquettes.

Fry

  1. Drop the croquettes into hot lard and fry 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. 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. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

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

What each ingredient does

Rice
Cooked soft in milk to form the thick, bulky body of the croquettes.
Beaten eggs
Bind the mixture and help it set firm when cooked.
Butter
Adds richness and softness to the mixture.
Cornmeal
Thickens the mixture so it holds its shape for frying.
Sweet milk
Cooks with the rice to make it soft and creamy.

The step that matters

Fry in hot lard. If the lard is not hot enough, the croquettes absorb grease and turn soggy before a golden crust forms. Frying in properly hot fat sets the outside quickly, so the interior stays tender and the surface browns evenly.

“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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