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To Boil Rice for Kedgeree

Rice cooked with water, salt, milk, butter, then mixed with fish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

To Boil Rice for Kedgeree

Ingredients

Directions

Cook the rice

  1. Wash the rice well in cold water.

  2. In a saucepan, combine the rice, cold water, and salt.

  3. Cover and cook slowly until the water is absorbed.

Finish the rice

  1. Without stirring, add the milk and butter.

  2. Cover and cook slowly until the rice is dry again.

  3. Season and mix with the fish to be used.

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

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

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

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

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

Java rice
Forms the bulk of the dish and absorbs the liquid as it cooks, becoming tender.
Milk
Adds creaminess and softness as the rice absorbs it during the second cooking.
Butter
Adds richness and fat, giving the rice a smoother, more rounded flavour.

The step that matters

Cook slowly until the water is absorbed. Low, gentle heat lets the rice absorb the water evenly and cook through without scorching on the bottom or turning gluey from rapid boiling.

“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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