Skip to main content
Main

Rice Cutlets

Rice cutlets are a savory dish made from ground rice, butter, milk, potatoes, and shallot, then fried and served with parsley sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓
Rice Cutlets

Why it works: Shallot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 3,737 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Rice Cutlets

Ingredients

Directions

Make the rice mixture

  1. Boil the milk in a saucepan.

  2. Add the ground rice, butter, salt, grated shallot, and mace to the boiling milk. Cook for 10 minutes, stirring frequently.

  3. Boil the potatoes until tender, then mash them.

  4. While the potatoes are hot, mix them into the rice mixture.

  5. Pour the mixture into a dish to stiffen and let it cool completely.

Shape and cook

  1. Once cold, cut into slices and roll in beaten egg and breadcrumbs.

  2. Fry the cutlets in olive oil or butter until golden brown.

  3. Serve with parsley sauce.

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. Shallot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

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

  2. Potato + parsleytop 5% of all pairs
    Smell alikemoderate
    Cooked together2,855 recipes

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

  3. Olive + parsleytop 6% of all pairs
    Smell alikestrong
    Cooked together9,649 recipes

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

  4. Rice + olivetop 6% of all pairs
    Smell alikestrong
    Cooked together4,994 recipes

    Shared aroma: trans,trans-2,4-nonadienal (fatty, green).

  5. Rice + potatotop 7% of all pairs
    Smell alikestrong
    Cooked together851 recipes

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

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

What each ingredient does

Ground rice
Forms the thick base that sets and holds the cutlet shape when cold.
Milk
Hydrates the rice and gives the mixture a soft, creamy body as it cooks.
Potatoes
Add bulk and softness, helping the mixture bind and stay moist.
Butter
Adds richness and fat, improving flavour and softness of the mixture.
Shallot
Contributes mild savoury aroma to the mixture.

The step that matters

Letting the mixture cool completely before slicing. Starch in the rice and potato sets as it cools, so the mixture only firms up enough to cut and roll cleanly when fully cold. Cutting it warm causes it to break apart when frying.

Swap the mace

How well each one fits the dish's main ingredients (rice, butter, milk, potato, shallot, olive, parsley):

  1. Capersfits better
  2. Thymefits better
  3. Tarragonfits better
  4. Macethe original

Fit is the average pairing score against rice, butter, milk, potato, shallot, olive, parsley. 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.

You might also like

Potato CroquettesPotato Croquettes255 recipesRice FrittersRice Fritters84 recipesPotato RollsPotato Rolls78 recipesPotato ChipsPotato Chips53 recipes