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Frizzled Bacon

A rice dish cooked with eggs and butter, served with frizzled bacon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Rice and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 9,645 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Frizzled Bacon

Ingredients

Directions

Prepare

  1. Steam the rice until cooked.

Make the rice

  1. Beat the eggs and mix them into the rice along with the butter.

  2. Warm the mixture over low heat until heated through.

Serve

  1. Serve with frizzled bacon on the side.

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. Rice + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

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

  2. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Rice + eggtop 28% of all pairs
    Smell alikemoderate
    Cooked together8,350 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

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 dish and provides its main body.
Eggs
Set when heated, binding the rice together and adding richness.
Butter
Adds fat, moisture and a rich flavour to the rice.

The step that matters

Warm the mixture over low heat until heated through. Eggs set quickly at high heat and can turn grainy or scrambled. Gentle heat lets the egg cook evenly through the rice without curdling.

“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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