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Rice Croquettes

Rice croquettes are fried balls of rice mixed with eggs and milk, coated in breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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

Ingredients

Directions

Make the rice base

  1. Wash the rice thoroughly and boil it in milk with salt added.

  2. Take 2 cups of the cooked rice and mix in the beaten yolks of the eggs.

  3. Mould the mixture into croquettes.

Coat and fry

  1. Dip the croquettes in the beaten egg whites, then coat with bread crumbs.

  2. Fry in deep fat until golden brown.

Serve

  1. Serve with a sweet sauce.

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

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

  4. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Egg + milktop 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
Forms the bulk of the croquette and, once cooked in milk, gives a soft, starchy body that holds its shape.
Eggs
Yolks bind the rice mixture, while whites help the bread crumbs adhere to the outside.
Milk
Cooks into the rice, adding moisture and creaminess to the mixture.

The step that matters

Coat and fry. If the egg coating is thin or the croquettes are not fully coated with crumbs, they can split or absorb oil during frying. Frying at a steady, hot temperature until golden browned forms a crisp crust that seals the interior.

“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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