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Rice Croquettes with Orange Sauce

Rice croquettes are fried rice cakes coated in breadcrumbs, served with a sweet orange sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Rice and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Rice Croquettes with Orange Sauce

Ingredients

Directions

Make the rice base

  1. Scald the rice, then bring it to a boil and cook for 10 minutes.

  2. Add the milk and cook in a double boiler until the rice absorbs the milk.

  3. Beat the sugar with the egg yolks and mix into the rice.

Shape and fry

  1. Form the mixture into cylinders, dip in beaten eggs, then coat with bread crumbs.

  2. Fry the croquettes in hot fat until golden brown.

Make the orange sauce

  1. For the orange sauce, grate the yellow rind of the orange and mix with the orange juice.

  2. In a separate bowl, mix the sugar and flour, then add the boiling water and bring to a boil.

  3. Stir in the orange juice and rind, and serve warm.

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. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  2. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  3. Rice + orangetop 12% of all pairs
    Smell alikemoderate
    Cooked together1,067 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  4. Rice + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together1,259 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  5. Sugar + saucetop 13% of all pairs
    Smell alikestrong
    Cooked together5,147 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Rice
Absorbs the milk and sets into a thick, sliceable base for the croquettes.
Milk
Cooks into the rice, adding moisture and creaminess to the mixture.
Egg yolks
Enrich the rice mixture and help it bind and set when cooked.
Eggs
Beaten eggs act as a binder so the bread crumbs adhere to the croquettes.
Bread crumbs
Form a crisp, golden coating that browns when fried.
Flour
Thickens the sauce as it heats with the boiling water.

The step that matters

Fry the croquettes in hot fat until golden brown. The fat must be hot enough to crisp and brown the crumb coating quickly; if it is too cool, the croquettes absorb grease and the coating turns soggy before the centre is heated through.

Swap the orange

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

  1. Raisinfits better
  2. Vanillafits better
  3. Figfits better
  4. Orangethe original

Fit is the average pairing score against rice, milk, sugar, egg, bread, sauce, flour. 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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