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Rice Cutlets

Rice cutlets made with boiled rice, corned beef, suet, onions, bread crumbs, and spices, then fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Rice Cutlets

Why it works: Beef and onion are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 17,092 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Rice Cutlets

Ingredients

Directions

Prepare the filling

  1. Boil the rice and strain it.

  2. Boil the onion and chop it finely.

  3. Chop the corned beef and suet very small.

  4. Mix the rice, chopped meat, bread crumbs, and onions in a bowl.

  5. Sprinkle with salt and cayenne pepper, then mix well with a little warm stock to form a paste.

Shape and fry

  1. Let the mixture set on a plate, then cut into the shape of mutton cutlets.

  2. Dip each cutlet in egg and coat with bread crumbs.

  3. Fry in hot oil until golden brown.

  4. Serve with fried parsley in the center.

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

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

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

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

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

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

  4. Rice + beeftop 10% of all pairs
    Smell alikemoderate
    Cooked together2,265 recipes

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

  5. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 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
Forms the bulk of the cutlet and gives it a soft, tender body.
Corned beef
Adds savory meaty flavor and some fat to the mixture.
Suet
Adds fat that keeps the cutlets moist and rich as they cook.
Bread crumbs
Absorb moisture and bind the mixture, and later give a crisp golden coating.
Onion
Adds aromatic sweetness and moisture to the filling.

The step that matters

Forming the paste with warm stock. Too little or too much warm stock changes how the mixture binds. Enough moisture lets the starch and crumbs hold together so the cutlets keep their shape while frying, but too much makes them soft and likely to break apart.

Swap the onion

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

  1. Tomatofits better
  2. Capsicumfits better
  3. Carrotfits about as well
  4. Onionthe original

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