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Rice Croquettes and Cheese

A fried dish of rice mixed with cheese, spices, and eggs, formed into croquettes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 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 and Cheese

Ingredients

Directions

Make the rice mixture

  1. Cook the rice in the milk and water until soft and fairly dry.

  2. Add the cheese, cayenne, salt, and pepper to the rice mixture.

Shape and coat

  1. Let the mixture cool, then divide it into cork-shaped pieces.

  2. Coat each piece with egg and breadcrumbs.

Fry

  1. Fry the croquettes in hot butter or 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.

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. Butter + cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Milk + cheesetop 10% of all pairs
    Smell alikemoderate
    Cooked together4,426 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  5. Rice + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 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

Rice
Starch that softens in the milk and water, giving the croquettes their body.
Milk
Adds moisture and richness as the rice cooks, softening the grains.
Eggs
Bind the mixture and help the breadcrumb coating hold together.
Grated cheese
Adds savoury flavour and some binding as it melts into the rice.
Breadcrumbs
Form a crisp outer crust that browns when fried.

The step that matters

Cook the rice until soft and fairly dry. Rice must absorb the liquid fully and be drained of excess moisture so the mixture holds its shape when cooled and shaped. Wet mixture stays soft and can break apart in the hot fat.

“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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