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Dessert

Souffle of Apples

A baked dessert of rice, milk, apples, butter, sugar, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Rice and cinnamon match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 2,137 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Souffle of Apples

Ingredients

Directions

Prepare the rice

  1. Pick and wash the rice, then scald it and drain it.

  2. Put the rice into nearly a quart of milk or thin cream boiled with cinnamon or lemon peel.

  3. Simmer the mixture slowly until the rice swells but does not break.

  4. Drain the rice.

Make the filling

  1. Brush the edge of a dish with egg white.

  2. Place the rice around the edge to form a wall.

  3. Mix apple jam or pulped apples with butter, sugar, and egg yolks.

  4. Stir the mixture over heat for a few minutes to cook the eggs.

  5. Gradually stir in the whipped egg whites.

Bake

  1. Pour the mixture into the dish.

  2. Bake until it rises sufficiently.

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 + cinnamontop 4% of all pairs
    Smell alikestrong
    Cooked together2,137 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

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

  3. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  4. Milk + cinnamontop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Cinnamon + sugartop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

Cinnamon and sugar barely smell alike, yet cooks put them together in 30,779 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Egg whites
Whipped into the filling, they trap air so the soufflé rises and sets light.
Egg yolks
Cooked over heat with the filling, they thicken it and add richness.
Whole rice
Swelled in milk and set around the edge, it forms a firm wall that holds the soufflé.
Butter
Adds fat and richness, softening the texture of the filling.
Apple jam or pulped apples (in the method)
Provides the main flavour and moisture of the filling.

The step that matters

Gradually stir in the whipped egg whites. Adding the whites too quickly or stirring too hard knocks out the air they hold, so the soufflé will not rise well in the oven.

“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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