Baked Rice and Franks

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. Celery + mustardtop 2% of all pairs
   Smell alikemoderate
   Cooked together4,169 recipes

   Shared aroma: guaiacol (smoky, sweet).

2. Celery + tomatotop 4% of all pairs
   Smell alikemoderate
   Cooked together3,377 recipes

   Shared aroma: 4'-methylacetophenone (bitter almond).

3. Celery + peppertop 5% of all pairs
   Smell alikestrong
   Cooked together16,012 recipes

   Shared aroma: 4'-methylacetophenone (bitter almond).

4. Onion + mustardtop 6% of all pairs
   Smell alikestrong
   Cooked together9,259 recipes

   Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

5. Rice + tomatotop 6% of all pairs
   Smell alikestrong
   Cooked together3,065 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

Eggs

Bind the mixture and set into a firm, sliceable custard as they cook.

Cooked rice

Forms the bulk of the casserole and absorbs the egg and mayonnaise mixture.

Cheddar cheese

Melts into the casserole, adding richness and helping bind the layers together.

Mayonnaise

Adds fat and moisture, keeping the egg mixture tender as it bakes.

Tomato sauce

Provides acidity and body to the sauce that is served alongside the casserole.

Beef broth

Adds savory depth to the sauce and helps it simmer into a slightly thickened consistency.

The step that matters

Swap the onion

How well each one fits the dish's main ingredients (rice, celery, cheddar cheese, egg, mustard, pepper, tomato):

1. Capsicumfits better
2. Broccolifits better
3. Lettucefits better
4. Onionthe original

Fit is the average pairing score against rice, celery, cheddar cheese, egg, mustard, pepper, tomato. Candidates are from the same food group and used in at least 100 recipes.