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Rice Cutlets

Rice cutlets made from boiled rice, seasoning, egg, and bread crumbs, then fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Rice Cutlets

Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Rice Cutlets

Ingredients

Directions

Prepare the rice

  1. Boil the rice as if for curry until tender.

  2. Let the rice cool, then mix it with seasoning and the fat.

Shape and coat

  1. Add the beaten egg and shape the mixture into cutlets.

  2. Coat the cutlets in egg and bread crumbs.

Fry

  1. Fry the cutlets in boiling fat 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.

Photo for illustrative purposes only · Contact us to use it

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

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

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

  3. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

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

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Rice
Forms the bulk of the cutlet and, once cooked and cooled, holds its shape when bound.
Egg
Binds the rice mixture together and forms a coating that helps the crumbs adhere.
Fat (bacon or butter)
Adds richness and moisture to the rice, softening its texture and carrying flavour.
Bread crumbs
Form a crisp, golden outer crust when fried.

The step that matters

Fry the cutlets in boiling fat until golden brown. The fat must be hot enough to crisp and brown the crumb quickly; if it is too cool, the cutlets soak up grease and turn heavy instead of crisp.

“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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