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Rice Cutlets

Rice cutlets are fried patties made from boiled rice, bread crumbs, mutton, beef, onion, stock or cream, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Rice Cutlets

Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Rice Cutlets

Ingredients

Directions

Prepare

  1. Combine boiled rice, bread crumbs, mutton, beef, onion, stock or cream, salt, and pepper in a bowl.

  2. Shape the mixture into cutlets.

  3. Dip each cutlet in egg, then coat with bread crumbs.

Fry and serve

  1. Heat lard in a pan and fry the cutlets until golden brown.

  2. Serve with fried parsley.

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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Beef + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

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

  4. Rice + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together10,433 recipes

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

  5. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Boiled rice
Adds bulk and a tender, light texture to the cutlet mixture.
Bread crumbs
Bind the mixture and form a crisp, golden coating when fried.
Mutton
Provides the main meaty flavour and fat for the cutlet.
Beef
Adds further meaty flavour and body to the cutlet filling.
Stock or cream
Adds moisture so the mixture stays soft and cohesive.

The step that matters

Dip each cutlet in egg, then coat with bread crumbs. The egg acts as glue so the crumb coating adheres evenly; without it, crumbs can fall off in the hot lard and the cutlet can break apart during frying.

Swap the parsley

How well each one fits the dish's main ingredients (rice, bread, mutton, beef, onion, cream, pepper):

  1. Garlicfits better
  2. Celeryfits better
  3. Turmericfits about as well
  4. Parsleythe original

Fit is the average pairing score against rice, bread, mutton, beef, onion, cream, pepper. 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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