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Rice Rissoles

Rice rissole is a fried rice ball coated in breadcrumbs, served hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Rice and cinnamon match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 2,137 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Rice Rissoles

Ingredients

Directions

Make the rice

  1. Wash the rice.

  2. Boil the rice in the milk, stirring frequently to prevent burning.

  3. When the rice is soft, stir in the butter, sugar, cinnamon, and the yolk of one egg.

  4. Cook over low heat for a few minutes.

  5. Turn the mixture onto a plate to cool.

Shape and coat

  1. Roll small portions into a round shape, like a sausage.

  2. Dip each rissole into a beaten egg.

  3. Coat each rissole thoroughly in bread crumbs.

Fry and serve

  1. Fry the coated rissoles in hot fat for about three minutes until pale brown.

  2. Drain the fried rissoles on porous paper.

  3. Serve hot on a folded napkin or clean dish paper.

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 + cinnamontop 4% of all pairs
    Smell alikestrong
    Cooked together2,137 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

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

  3. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  4. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  5. Cinnamon + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

What each ingredient does

Rice
Swells and softens in milk to form the thick, sliceable body of the rissole.
Milk
Cooks with the rice to give a soft, creamy mass that holds its shape.
Butter
Adds fat for richness and a smoother, more tender texture.
Sugar
Adds sweetness and helps the crust take on golden browning when fried.
Eggs
The yolk enriches and binds the rice mixture; the beaten egg helps bread crumbs stick.
Bread crumbs
Form a crisp, browned outer coating when fried in hot fat.

The step that matters

Cook the rice until thick and soft, stirring often. Rice scorches on the bottom of the pan if left unstirred, and under-cooked grains stay firm and will not bind into a mass that holds its shape when rolled and fried.

“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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