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Hominy or Rice Croquettes

Croquettes made from hominy or rice, sweetened with sugar and filled with jelly or marmalade.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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

Prepare the mixture

  1. In a bowl, combine cooked hominy or rice, sugar, beaten egg yolk, and enough hot milk or cream to moisten.

  2. Add salt and mix well.

Shape and fill

  1. Shape the mixture into croquettes and press a cavity in the center of each.

  2. Fill the cavity with jelly or marmalade and mold the rice around it.

Coat and fry

  1. Dip each croquette in egg, then coat with breadcrumbs.

  2. Fry 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. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  3. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

  4. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

  5. Rice + sugartop 26% of all pairs
    Smell alikelow
    Cooked together8,744 recipes

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

Sugar and milk barely smell alike, yet cooks put them together in 77,875 recipes: they work on texture and structure more than aroma.

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 a soft, starchy body.
Egg yolk
Binds the mixture so the croquettes hold their shape.
Hot milk or cream
Moistens the starch so the mixture is soft enough to shape.
Jelly or marmalade
Adds sweetness and a fruity center that contrasts with the rice.
Egg and breadcrumbs
Form a coating that browns and crisps when fried.

The step that matters

Fill and mold the rice around the jelly. If the rice walls are too thin or the cavity is not fully sealed, the jelly can leak out during frying. Enough rice must cover the filling so it stays enclosed as the croquette heats.

“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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