Why it works: Flour and sugar are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓
Rice Jelly
Ingredients
Directions
Boil the rice flour and loaf sugar in water until thick and transparent.
Flavor with rose or orange flower water.
Alternatively, boil whole rice in a small quantity of water until it resembles cream.
Cool to allow it to set into a jelly.
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.
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Flour + sugartop 15% of all pairsSmell alikemoderateCooked together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
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Rice + flourtop 16% of all pairsSmell alikemoderateCooked together6,611 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Rice + rosetop 23% of all pairsSmell alikelowCooked together245 recipes
Shared aroma: decanal (soap, orange peel).
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Sugar + rosetop 25% of all pairsSmell alikelowCooked together3,584 recipes
Shared aroma: beta-damascenone (apple, rose).
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Rice + sugartop 26% of all pairsSmell alikelowCooked together8,744 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 flour
- Its starch thickens and turns clear when boiled, giving the jelly its body.
- Loaf sugar
- Sweetens the jelly and helps it hold its clear, firm texture as it cools.
- Rose or orange flower water
- Adds a floral aroma that flavors the finished jelly.
The step that matters
Boil until thick and transparent. The starch in the rice flour must be fully cooked to thicken and turn clear. Underheated starch leaves the mixture cloudy, with a raw taste and a weak set as it cools.
“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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