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Dessert

Souffle of Ground Rice

A baked souffle made with ground rice, milk, eggs, sugar, butter, and salt, topped with powdered sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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 ↓

Souffle of Ground Rice

Oven, in the book's wordsA quick oven

Ingredients

Directions

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

Make the base

  1. In a clean saucepan, combine the ground rice and milk. Boil while stirring constantly until thick.

  2. Remove from heat and stir in the egg yolks, sugar, butter, and salt. Mix well and let cool.

Bake and serve

  1. Preheat the oven to 400°F (200°C).

  2. Whisk the egg whites until stiff peaks form and gently fold them into the cooled mixture.

  3. Pour the mixture into a mold or baking dish, sift powdered sugar over the top, and bake until golden.

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

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

  4. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Ground rice
Thickens the milk into a stiff base that holds the soufflé's shape.
Egg whites
Whipped into foam, they give the soufflé its light, airy rise.
Egg yolks
Enrich the base and add richness and set structure once baked.
Butter
Adds fat for a tender texture and rich flavour.
Sugar
Sweetens the base and helps the soufflé brown on top.

The step that matters

Folding in the egg whites. Whisked whites trap air that makes the soufflé rise. Folding gently keeps that air in; stirring or deflating the mixture leaves a flat, dense result.

“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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