Why it works: Rice and chicken match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and 4,569 recipes mention both. Both carry (e,e)-2,4-decadienal, which smells fatty, deep fried. The science ↓
The recipe
8 servingsIngredients
Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.
Preheat the oven to 350°F (175°C). Spread the uncooked long grain white rice in a 9x13-inch baking dish.
Pour the water and chicken broth over the rice and stir once. Cover the dish tightly with foil or a lid.
Bake covered for 40 minutes, until most of the liquid has been absorbed and the rice is nearly tender.
Remove the cover and stir in the drained sweet peas. Bake uncovered for 10 minutes.
Sprinkle the shredded Cheddar cheese and crushed buttery round crackers evenly over the top. Bake uncovered for 5 more minutes, until the cheese melts.
Let the rice bake stand for 5 minutes, then scoop 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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Rice + chickentop 2% of all pairsAroma overlapstrongMentioned together4,569 recipes
Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).
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Rice + peastop 4% of all pairsAroma overlapstrongMentioned together1,405 recipes
Shared aroma: 2,4-nonadienal (fatty, green).
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Chicken + cheddar cheesetop 5% of all pairsAroma overlapstrongMentioned together1,312 recipes
Shared aroma: sotolon (curry, maple).
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Chicken + peastop 6% of all pairsAroma overlapstrongMentioned together1,528 recipes
Shared aroma: 1-octen-3-ol (mushroom, earthy).
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Rice + cheddar cheesetop 7% of all pairsAroma overlapstrongMentioned together510 recipes
Shared aroma: guaiacol (smoky, sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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