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Dessert

Small Souffles of Rice, with Almond Milk

A sweet rice soufflé made with almond milk, almonds, rice flour, butter, sugar, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Almond and flour are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 8,673 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Small Souffles of Rice, with Almond Milk

Oven, in the book's wordsA moderately hot oven

Ingredients

Directions

The book says “a moderately hot oven”. The 350°F in the steps is the modern equivalent, not the book's own figure.

Prepare the almond milk

  1. Pound the sweet and bitter almonds together.

  2. Dilute the pounded almonds with nearly boiling milk and strain through a napkin.

Make the base

  1. In a saucepan, mix rice flour with a little almond milk until smooth.

  2. Gradually add the remaining almond milk, butter, and salt, stirring continuously over moderate heat for 8 minutes.

  3. Stir in pounded sugar and whole eggs until well combined.

Bake and serve

  1. Pour the mixture into molds and sprinkle with coarse sugar.

  2. Bake in a moderate oven (350°F / 175°C) until golden and serve hot.

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. Almond + flourtop 5% of all pairs
    Smell alikemoderate
    Cooked together8,673 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Almond + ricetop 6% of all pairs
    Smell alikestrong
    Cooked together1,456 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

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

  4. Milk + ricetop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  5. Almond + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together9,245 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

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

What each ingredient does

Sweet almonds
Provide the main almond flavour and body for the almond milk base.
Rice flour
Thickens the mixture as it heats, giving the soufflé its structure.
Eggs
Add structure and set the soufflé as it bakes.
Butter
Adds richness and fat, softening the texture and carrying flavour.
Pounded sugar
Adds sweetness and helps balance the almond flavour.

The step that matters

Stirring the rice flour mixture over heat. Stirring continuously keeps the starch from clumping or scorching on the base of the pan, and cooking it fully thickens the batter so it can support the rise.

“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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