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Rice Croquettes

Rice croquettes are small fried balls made from boiled rice, eggs, butter, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Rice and pepper are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 8,379 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Rice Croquettes

Ingredients

Directions

Prepare the mixture

  1. Combine cold boiled rice, beaten eggs, salt, pepper, and butter in a bowl and mix the mixture well.

  2. Transfer the mixture to a hot skillet and cook while stirring until heated through but not browned.

  3. Allow the mixture to cool.

Shape and fry

  1. Shape the cooled mixture into balls and place the balls in a wire basket.

  2. Lower the basket into a pan of boiling lard and fry until the balls are light brown.

  3. Drain the fried balls well and serve.

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 + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Rice + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Rice + eggtop 28% of all pairs
    Smell alikemoderate
    Cooked together8,350 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

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, giving body to the shaped balls.
Eggs
Bind the rice together so the shaped balls hold their form when fried.
Butter
Adds richness and flavour to the rice mixture.

The step that matters

Cook the mixture only until heated through, then let it cool. Cooking the rice mixture too long in the skillet can dry it out and brown it, and a warm mixture is soft and hard to shape. Cooling it firms the mixture so the balls keep their shape in the hot lard.

“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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