Why it works: Black-eyed pea and rice work together. They rank in the top 3% of all ingredient pairs, and 40 recipes mention both. Both carry coumarin, which smells sweet, hay. The science ↓
The recipe
5 servingsIngredients
Directions
Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.
Rinse the brown rice in a fine-mesh strainer under cold running water until the water runs mostly clear, then drain well.
Combine the rinsed rice, coconut milk and water in a medium saucepan and bring to a boil over high heat.
Reduce the heat to low, cover the pan, and simmer for 35 minutes, until the liquid is absorbed and the rice is tender.
Rinse the drained black-eyed peas briefly in a strainer, then gently stir them into the rice.
Cover and cook on low for 5 more minutes to heat the peas through.
Remove the pan from the heat, let it stand covered for 5 minutes, then fluff with a fork and serve warm.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.
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Black-eyed pea + ricetop 3% of all pairsAroma overlapmoderateMentioned together40 recipes
Shared aroma: coumarin (sweet, hay).
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Coconut + ricetop 3% of all pairsAroma overlapstrongMentioned together1,048 recipes
Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).
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Milk + ricetop 3% of all pairsAroma overlapstrongMentioned together7,354 recipes
Shared aroma: 2-nonenal (fatty, green).
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Coconut + milktop 4% of all pairsAroma overlapstrongMentioned together2,642 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
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Coconut + black-eyed peatop 8% of all pairsAroma overlapmoderateMentioned together6 recipes
Shared aroma: coumarin (sweet, hay).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
The Sunday pairing: one pairing, the chemistry behind it, and how to cook it. No spam, unsubscribe anytime.
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