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Chicken Broth with Rice

A preserved chicken broth with rice, canned or jarred for long-term storage.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Chicken and rice are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 4,769 recipes. Both carry (e,e)-2,4-decadienal, which smells fatty, deep fried. The science ↓

Chicken Broth with Rice

Ingredients

Directions

Prepare

  1. Boil the rice for 30 minutes.

Fill and seal

  1. Fill jars or tin cans two-thirds full with rice and the remainder with soup stock.

  2. Partially seal glass jars and cap tin cans.

Process

  1. Process for 90 minutes using a hot-water bath.

  2. Process for 75 minutes with a water-seal outfit.

  3. Process for 60 minutes with a 5-pound steam-pressure outfit.

  4. Process for 45 minutes with a pressure cooker.

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. Chicken + ricetop 5% of all pairs
    Smell alikemoderate
    Cooked together4,769 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

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

What each ingredient does

Rice
Absorbs the stock as it cooks, softening and adding body and a starchy texture to the broth.
Chicken soup stock
Supplies the liquid and savory flavor that the rice absorbs and that fills the jars or cans.

The step that matters

Matching the processing time to the equipment. Each method, hot-water bath, water-seal, steam-pressure, or pressure cooker, heats the contents differently, so the times differ. Using the time for the wrong method can leave the contents under-processed.

“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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