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Ground Rice Cutlets

A baked dish of ground rice mixed with milk, egg, cheese, herbs, and breadcrumbs, served with vegetables and tomato sauce.

From an old cookbook · modernised transcription
By T. R. Allinson · From a historical cookbook (Project Gutenberg) · 4 ingredients
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Why it works: Milk and nutmeg are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 14,685 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Ground Rice Cutlets

Ingredients

Directions

Prepare the mixture

  1. Combine 2 oz. ground rice, 1 egg, 1/2 pint milk, a little nutmeg, a pinch of herbs, 1/2 oz. grated cheese, seasoning, and breadcrumbs.

  2. Boil the ground rice in the milk until stiff.

  3. Add the beaten egg and the other ingredients.

Bake and serve

  1. Butter a flat tin and sprinkle with breadcrumbs.

  2. Spread the mixture on the tin.

  3. Sprinkle well with fine breadcrumbs.

  4. Scatter bits of butter on the top.

  5. Bake until golden brown.

  6. Cut into pieces, dish up, and serve with vegetables and tomato sauce.

Nutrition, whole recipe (rough)

239Calories
14 gProtein
14 gFat
14 gCarbs
What these numbers assume: 3 portions
IngredientPortion assumedkcal
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Nutmeg1 tsp ground (2.2g)12

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By T. R. Allinson. Recipe from a historical cookbook (Project Gutenberg).

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. See the original page.

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 + nutmegtop 15% of all pairs
    Smell alikemoderate
    Cooked together14,685 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Egg + nutmegtop 17% of all pairs
    Smell alikelow
    Cooked together24,744 recipes

    Shared aroma: acetic acid (sour, vinegar).

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

Egg and nutmeg barely smell alike, yet cooks put them together in 24,744 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

Ground rice (in the method)
Cooked in milk until stiff, it forms the body that holds the cutlets together.
Egg
Binds the mixture and helps it set firm when baked.
Milk
Cooks with the ground rice to make a thick, moist base.
Grated cheese (in the method)
Adds savoury flavour and richness to the mixture.
Breadcrumbs (in the method)
Form a crisp, browned coating on the outside when baked.

The step that matters

Boil the ground rice in the milk until stiff. Ground rice thickens as its starch swells and gelatinises in hot liquid. If it is not cooked until stiff, the mixture stays loose and will not hold its shape when cut and baked.

Swap the nutmeg

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

  1. Nutmegthe original
  2. Cinnamonfits about as well
  3. Dillfits less well
  4. Parsleyfits less well

Fit is the average pairing score against milk, egg. 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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