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Steamed Rice

A simple steamed rice prepared with milk or water, salt, and rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Steamed Rice

Why it works: Milk and rice are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Steamed Rice

Ingredients

Directions

Prepare

  1. In a double boiler, combine milk or water and salt.

  2. Place the double boiler on the stove and bring to a boil.

Cook the rice

  1. Add the washed rice and boil hard for 5 minutes.

  2. Return the double boiler to its base and cook until the rice is soft, adjusting time based on the rice's age.

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. Milk + ricetop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Rice
Its starch absorbs liquid and swells as it cooks, softening into a tender texture.
Milk
Adds richness and a mild sweetness, and its proteins and sugars give a softer, creamier result.

The step that matters

Return the double boiler to its base and cook until soft. Gentle, indirect heat cooks the rice through without scorching the bottom or boiling off the liquid too fast. Checking softness matters because older rice takes longer to become tender.

“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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