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Rice Soup

A soup containing rice, bread, roast beef or other protein, potatoes, vegetables, pickles, bread pudding or custard, and fresh fruit.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Rice and potato match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 851 recipes. Both carry 2-acetyl-1-pyrroline, which smells popcorn, roasted. The science ↓

Rice Soup

Ingredients

Directions

Prepare

  1. Prepare rice according to package instructions.

  2. Boil or steam potatoes until tender.

  3. Cook other vegetables as desired.

Serve

  1. Choose either roast beef, roast, or boiled fowl as the main protein.

  2. Serve with bread on the side.

  3. Serve pickles as a condiment.

  4. Prepare bread pudding or frozen custard for dessert.

  5. Offer fresh fruit as a side.

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. Rice + potatotop 7% of all pairs
    Smell alikestrong
    Cooked together851 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  2. Beef + potatotop 8% of all pairs
    Smell alikemoderate
    Cooked together2,052 recipes

    Shared aroma: sotolon (curry, maple).

  3. Rice + beeftop 10% of all pairs
    Smell alikemoderate
    Cooked together2,265 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  4. Bread + beeftop 13% of all pairs
    Smell alikemoderate
    Cooked together4,032 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  5. Rice + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together1,259 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

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

What each ingredient does

Rice
Forms the bulk of the soup and absorbs liquid, adding body.
Potatoes
Soften when cooked and add starchy body and substance to the dish.
Roast beef or fowl
Supplies the main protein and savory flavor.

Swap the potato

How well each one fits the dish's main ingredients (rice, bread, beef):

  1. Tomatofits better
  2. Asparagusfits about as well
  3. Potatothe original
  4. Onionfits about as well

Fit is the average pairing score against rice, bread, beef. Candidates are from the same food group and used in at least 100 recipes.

“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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Tomato 17White 16Chicken 10Italian 7Mutton 6Curry 5 See all 159 →

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