Skip to main content
Main

Meat and Rige Rissoles

A dish of rice formed into shapes, stuffed with a seasoned meat mixture, coated in egg and breadcrumbs, and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
Jump to recipe ↓

Why it works: Shallot and nutmeg match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 1,019 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Meat and Rige Rissoles

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Cook the rice

  1. Wash and drain the rice.

  2. Place the rice in a saucepan with enough stock to cover it.

  3. Cook until tender, adding more stock as needed.

  4. Season the cooked rice with nutmeg, coarse sea salt, and black pepper.

  5. Spread the seasoned rice in a thin layer on a large dish.

Make the filling

  1. In a skillet, fry the shallots lightly in hot butter.

  2. Sprinkle flour into the skillet and add stock.

  3. Boil the mixture well.

  4. Add the meat and 2 egg yolks to the mixture.

  5. Season to taste and stir over heat for a few minutes.

  6. Transfer the mixture to a plate to cool.

Shape and fry

  1. Cut the rice into round or oval shapes.

  2. Spread half of the rice shapes thickly with the meat mixture.

  3. Cover each with the other half of rice shapes.

  4. Seal the edges carefully.

  5. Coat each rissole completely with egg and breadcrumbs.

  6. Fry the coated rissoles in hot fat until golden.

  7. Serve hot.

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. Shallot + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together1,019 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Shallot + flourtop 6% of all pairs
    Smell alikestrong
    Cooked together2,081 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Nutmeg + peppertop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

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

  4. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  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

Rice (in the method)
Forms the shaped outer casing that holds the filling together when cooked.
Beef
Provides the savoury, firm body of the filling.
Cold meat
Adds bulk and meaty flavour to the filling.
Egg yolks
Bind the filling and help it set into a cohesive, sliceable mass.
Butter
Adds richness and carries flavour when frying the shallots.
Flour
Thickens the stock-based mixture so the filling holds its shape.

The step that matters

Cool the filling before shaping. A hot or loose filling softens the rice casing and can break through it, while a cooled, thickened filling holds its shape and seals cleanly during frying.

Swap the shallot

How well each one fits the dish's main ingredients (beef, meat, butter, egg, flour, nutmeg, pepper):

  1. Shallotthe original
  2. Potatofits about as well
  3. Chivefits about as well
  4. Spinachfits about as well

Fit is the average pairing score against beef, meat, butter, egg, flour, nutmeg, 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.

You might also like

Roast BeefRoast Beef211 recipesBeef LoafBeef Loaf175 recipesCorned BeefCorned Beef87 recipesBeef BrothBeef Broth67 recipes