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Georgia Boiled Rice

A simple boiled rice dish seasoned with salt, pepper, 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 pepper are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 8,379 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Georgia Boiled Rice

Ingredients

Directions

The book gives no oven temperature. The 400°F in the steps was added when the recipe was transcribed, as a starting point.

Cook the rice

  1. Wash the rice thoroughly.

  2. In a large pot, bring salted water to a boil.

  3. Add the rice and boil rapidly for 12 minutes.

  4. Drain the rice completely.

Steam and finish

  1. Place the saucepan with the rice in a warm oven (400°F) or on the back of the stove to steam for 10 minutes.

  2. Once tender, season with salt, pepper, and butter, or serve plain.

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 + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

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

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

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

  3. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

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

What each ingredient does

Rice
Forms the starchy body of the dish once its grains cook and soften.
Butter
Adds richness and a smooth mouthfeel to the cooked grains.

The step that matters

Drain the rice completely. Leftover cooking water left on the grains keeps them wet and can make them gummy during steaming. Thorough draining lets the steam dry the surface so the grains stay separate and fluffy.

“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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