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Rice Croquettes

A fried croquette made from boiled rice, milk, egg, butter, spices, and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Rice Croquettes

Ingredients

Directions

Make the mixture

  1. Warm the cold boiled rice in a double boiler with the milk until soft.

  2. Add the beaten egg, butter, salt, white pepper, cayenne, and chopped parsley, then mix well and shape into croquettes.

Coat and fry

  1. Roll in breadcrumbs 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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

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

  4. Rice + parsleytop 10% of all pairs
    Smell alikestrong
    Cooked together2,762 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  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

Cold boiled rice
Forms the bulk of the croquette and absorbs the milk and egg to hold its shape.
Egg
Binds the rice mixture so the croquettes hold together when shaped and fried.
Milk
Softens the rice as it warms, giving a moist, tender interior.
Butter
Adds fat for richness and a softer texture inside the croquette.

The step that matters

Shape and coat before frying. The mixture is soft and moist, so it needs to be firm enough to shape and well coated in breadcrumbs. Without this, the croquettes can break or leak during frying, and a dry, even coating helps them brown evenly.

Swap the white pepper

How well each one fits the dish's main ingredients (rice, milk, egg, butter, pepper, parsley):

  1. Nutmegfits better
  2. Cinnamonfits better
  3. Thymefits better
  4. White pepperthe original

Fit is the average pairing score against rice, milk, egg, butter, pepper, parsley. 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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