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Rice Omelet

A baked rice and egg mixture cooked in butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Rice Omelet

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. In a bowl, combine the cold boiled rice and warm milk.

  2. Add the melted butter, salt, and pepper; mix well.

  3. Stir in the beaten eggs until fully combined.

Cook

  1. Heat 1 tablespoon of butter in a frying pan until it begins to boil.

  2. Pour the rice mixture into the pan.

  3. Place the pan in a 400°F (200°C) oven.

  4. Once cooked through, fold the omelet in half.

Serve

  1. Transfer it to a hot dish.

  2. Serve immediately.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  3. Rice + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

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

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

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

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Eggs
Eggs bind the rice and milk and set into a firm, tender omelet.
Cold boiled rice
Rice gives the omelet its body and bulk, with a slightly chewy texture.
Warm milk
Milk adds moisture and softens the rice so the mixture blends evenly.
Butter
Butter adds richness and flavor, and helps the omelet brown and release from the pan.

The step that matters

Heating the butter in the frying pan. If the butter is too hot it browns quickly or burns, and the omelet can stick and cook unevenly. A properly heated pan sets the underside gently and evenly.

“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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