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Rice Soufflé

A baked rice soufflé made with rice pulp, marmalade, eggs, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Rice and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 9,645 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Rice Soufflé

Oven, in the book's wordsA moderate oven

Ingredients

Directions

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

Prepare the rice case

  1. Crush the rice to a smooth pulp with the back of a wooden spoon.

  2. Line the bottom and sides of a round cake tin with the rice pulp.

  3. Bake until set.

  4. Carefully turn it out of the tin, ensuring the rice border is firm.

Make the filling

  1. Mix the marmalade with the beaten egg yolks and butter, stirring over low heat until thickened, then remove from heat.

  2. Fold in the beaten egg whites until well combined.

  3. Pour the mixture into the rice border.

Bake and serve

  1. Bake in a moderate oven (350°F / 175°C) for about 1 hour, or until the soufflé rises light.

  2. Serve immediately to prevent it from falling.

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

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

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

    Shared aroma: decanal (soap, orange peel).

  3. Rice + eggtop 28% of all pairs
    Smell alikemoderate
    Cooked together8,350 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
Forms the crisp, firm border that holds the soufflé mixture as it rises.
Eggs
Egg whites trap air for lightness and rising, while yolks thicken and enrich the mixture.
Marmalade
Adds sweetness and bright, slightly bitter flavour that balances the richness.
Butter
Adds fat for a rich flavour and a smooth, tender texture.

The step that matters

Fold in the beaten egg whites gently. Egg white foam holds the air that makes a soufflé rise. Folding gently keeps that air in the mixture, while vigorous stirring deflates it and leaves a 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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