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Hominy or Rice Croquettes

A fried croquette made from cooked hominy or rice mixed with sugar, egg yolk, milk, salt, and filled with jelly or marmalade.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 ↓

Hominy or Rice Croquettes

Ingredients

Directions

Make the mixture

  1. Mix the cooked hominy or rice with sugar, beaten egg yolk, and enough hot milk or cream to moisten while warm, then add salt.

  2. Moisten with a little tomato sauce.

Shape and fill

  1. Shape the mixture into croquettes and mold them.

  2. Press a cavity in the center of each croquette.

  3. Fill the cavity with jelly or marmalade.

  4. Close the rice around the cavity.

Coat and fry

  1. Dip the croquettes in egg.

  2. Coat the croquettes with bread crumbs.

  3. Fry the croquettes in hot 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. 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

Cooked hominy or rice
Forms the bulk of the croquette and gives it its soft, tender body.
Egg yolk
Binds the mixture and adds richness and moisture to the interior.
Milk or cream
Moistens the rice so it holds together and stays soft when shaped.
Sugar
Adds sweetness that balances the savory salt and tomato sauce.
Jelly or marmalade
Melts into a sweet, fruity center that contrasts with the rice.

The step that matters

Closing the rice around the filling. If the rice is thin or cracked over the cavity, the melting jelly can leak into the hot oil and burst out. Sealing the cavity fully keeps the filling inside while the croquette fries.

“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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