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Chopped Cold Meat with Rice

A dish of chopped cold meat served with a rice mixture baked until browned.

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 ↓

Chopped Cold Meat with Rice

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the meat

  1. Season the chopped cold meat and wet it with gravy.

  2. Place it on a platter.

Make the rice topping

  1. In a bowl, combine cold rice with milk, the egg, pepper, and salt.

  2. If needed, add powdered bread crumbs.

  3. Spread the rice mixture thickly around the platter with the meat.

Bake

  1. Heat in the oven at 350°F (175°C) until warmed through and browned.

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

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

  4. Rice + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together1,259 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  5. Meat + ricetop 13% of all pairs
    Smell alikemoderate
    Cooked together1,481 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg
Binds the rice mixture so it holds together when baked.
Milk
Adds moisture so the cold rice softens and the topping stays tender.
Cold rice
Forms the bulk of the topping that spreads over the meat.
Powdered bread crumbs
Absorb moisture and help the topping brown on the surface.

The step that matters

Spreading the rice mixture thickly around the platter. A thick, even layer keeps the rice from drying out while the meat heats through, and it needs to cover the edges so the topping browns evenly.

“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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