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Rice Cutlets

Rice cutlets made from boiled rice, meat, and egg, fried and served with brown sauce and ketchup.

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

Why it works: Sauce and ketchup match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,099 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Rice Cutlets

Ingredients

Directions

Prepare the rice

  1. Boil rice in milk until soft.

  2. Pound rice with salt in a mortar.

Make the cutlets

  1. Pound veal or chicken separately until fine.

  2. Mix rice, meat, and egg yolk together.

  3. Form mixture into cutlets.

  4. Brush cutlets with egg yolk.

Fry and serve

  1. Fry cutlets until golden brown.

  2. Serve with brown sauce seasoned with ketchup.

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. Sauce + ketchuptop 1% of all pairs
    Smell alikestrong
    Cooked together1,099 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  4. Rice + vealtop 19% of all pairs
    Smell alikemoderate
    Cooked together1,119 recipes

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

  5. Rice + saucetop 20% of all pairs
    Smell alikelow
    Cooked together2,396 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Rice
Softened in milk, it forms the bulk and binds the cutlets together.
Milk
Cooks into the rice, adding moisture and a soft, tender texture.
Veal or chicken
Provides savory meat flavor and body to the mixture.
Egg yolk
Binds the mixture and gives the brushed surface color and richness.

The step that matters

Pound the rice until smooth. Rice that is not pounded fine stays grainy and will not bind well, so the cutlets may crumble when shaped 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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