Rice Florentine

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. Cinnamon + nutmegtop 1% of all pairs
   Smell alikestrong
   Cooked together11,917 recipes

   Shared aroma: estragole (anise, licorice).

2. Cinnamon + clovetop 1% of all pairs
   Smell alikestrong
   Cooked together14,189 recipes

   Shared aroma: ethyl cinnamate (sweet, balsamic).

3. Clove + nutmegtop 1% of all pairs
   Smell alikestrong
   Cooked together8,686 recipes

   Shared aroma: estragole (anise, licorice).

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

   Shared aroma: guaiacol (smoky, sweet).

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

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

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

What each ingredient does

Eggs

Set the custard-like texture and bind the rice mixture as they cook.

Cooked rice

Forms the body of the dish, soaking up milk to become thick and creamy.

Milk

Provides the liquid that cooks the rice into a creamy base and enriches the custard.

Sugar

Adds sweetness and balances the wine and spices.

Butter or margarine

Adds richness and a smoother mouthfeel.

Raisins or currants

Add chewy sweetness and bursts of fruit flavor throughout.

The step that matters

Swap the clove

How well each one fits the dish's main ingredients (rice, milk, butter, sugar, cinnamon, nutmeg, white wine):

1. Cardamomfits about as well
2. Clovethe original
3. Allspicefits less well
4. Fennelfits less well

Fit is the average pairing score against rice, milk, butter, sugar, cinnamon, nutmeg, white wine. Candidates are from the same food group and used in at least 100 recipes.