Skip to main content
Main

Rice Patties with Cream Sauce

Rice patties made from cooked rice, egg, breadcrumbs, and spices, served with a warm cream sauce.

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

Why it works: Pepper and nutmeg match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 13,015 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Rice Patties with Cream Sauce

Ingredients

Directions

Make the patties

  1. In a bowl, mix cooked rice, egg, breadcrumbs, salt, and pepper.

  2. Form the mixture into patties.

Cook and serve

  1. Heat butter in a skillet over medium heat and fry the patties until golden brown.

  2. In a saucepan, heat cream and add nutmeg, stirring until warm.

  3. Serve the patties drizzled with cream 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.

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. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

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

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  3. Rice + nutmegtop 9% of all pairs
    Smell alikemoderate
    Cooked together1,779 recipes

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

  4. Rice + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Cream + nutmegtop 13% of all pairs
    Smell alikemoderate
    Cooked together7,920 recipes

    Shared aroma: acetic acid (sour, vinegar).

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

What each ingredient does

Cooked rice
Forms the bulk of the patties and gives them a tender, chewy body.
Egg
Binds the rice and breadcrumbs so the patties hold their shape.
Breadcrumbs
Absorb moisture and help the patties hold together while frying.
Butter
Fat for frying that promotes browning and adds rich flavor to the crust.
Cream
Forms a rich, smooth sauce that adds moisture and fat to the dish.

The step that matters

Fry the patties until golden brown. Medium heat lets the outside brown through the Maillard reaction while the inside heats gently. Too high a heat scorches the crust before the centre is hot, and patties that are not pressed firmly enough may crumble in the pan.

“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

Rice FrittersRice Fritters84 recipesSteamed RiceSteamed Rice48 recipesRice Griddle CakesRice Griddle Cakes28 recipesRice and Cheese CasseroleRice and Cheese Casserole23 recipes