Why it works: Rice and ham work together. They rank in the top 17% of all ingredient pairs, and 477 recipes mention both. Both carry 2-acetyl-1-pyrroline, which smells popcorn, roasted. The science ↓
Savouby Cassekole of Hiob, or Bice Border, for Bagouts, Fricassees, &C.
Ingredients
Directions
Cook the rice
Wash the rice in 2-3 waters and drain well.
In a stewpan, combine the rice, stock, ham, and salt.
Cover and cook over low heat, stirring occasionally, until the rice is soft.
Strain the rice and remove the ham pieces.
Shape the paste
Mash the rice into a smooth paste with a large wooden spoon.
Grease a mould and drain excess fat by turning it upside down for a minute.
Line the bottom and sides of the mould with rice, placing a piece of soft bread in the center.
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 aroma chemistry they share, and how many recipes mention both.
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Rice + hamtop 17% of all pairsAroma overlapmoderateMentioned together477 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
- Starch that softens into a smooth paste and sets to hold the shape of the mould.
- Stock or broth
- Cooks the rice and adds moisture and savoury flavour as it is absorbed.
- Fat ham
- Adds fat and savoury flavour to the rice as it cooks.
The step that matters
Mashing the rice into a smooth paste. Rice that is cooked enough but not mashed well stays lumpy and will not pack smoothly into the mould. Cooking the rice until fully soft lets the starch break down so the paste is even and can hold its shape when turned out.
“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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