Why it works: Rice and tomato match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 3,065 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓
Tomato Soup, with Rice
Ingredients
Directions
Prepare
Prepare the tomatoes as directed in previous recipes.
Cook the rice
Boil the rice in broth until cooked, then drain to ensure it is dry.
Serve
Serve the rice with the tomatoes in a soup tureen.
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.
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Rice + tomatotop 6% of all pairsSmell alikestrongCooked together3,065 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Rice
- Provides the body and starchy bulk that makes this soup substantial.
- Broth
- Cooks the rice and supplies the liquid base of the soup.
- Tomatoes
- Supply acidity and the main flavour of the soup.
The step that matters
Drain the rice well. Excess cooking liquid left on the rice dilutes the soup and makes the rice soggy. Draining until dry keeps the grains distinct and the broth concentrated.
“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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