Name: Steamed Rice From Fagor America
Ingredients: 4 Servings; 3 Tablespoons olive oil 1 Cup long-grain rice; 2 Cups Low Sodium chicken broth or water; 1 Tablespoon butter; salt And pepper, to Taste*

Why it works: Rice and chicken are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 4,769 recipes. Both carry (e,e)-2,4-decadienal, which smells fatty, deep fried. The science ↓

Steamed Rice From Fagor America

4 Servings

Time8 minutes

Ingredients

4 Servings
3 Tablespoons olive oil 1 Cup long-grain rice
2 Cups Low Sodium chicken broth or water
1 Tablespoon butter
salt And pepper, to Taste*

Directions

Heat oil in pressure cooker.
Stir in rice, then add broth or water.
Close lid, bring up to high pressure, then lower heat and cook 8 minutes.
Release pressure, open lid, add butter, plus salt and pepper to taste, and mix thoroughly.
Serve at once while hot.

Nutrition, whole recipe (rough)

598Calories

36 gProtein

29 gFat

46 gCarbs

Counts 6 of 7 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 6 portions

Ingredient	Portion assumed	kcal
Rice	1 cup cooked (158g) white	206
Chicken	100g cooked	165
Olive Oil	1 tbsp (14g)	119
Butter	1 tbsp (14g)	102
Black Pepper	1 tsp ground (2.3g)	6
Salt	1 tsp (6g)	0
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

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.

Rice + chickentop 5% of all pairs

Smell alikemoderate

Cooked together4,769 recipes

Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).
Olive + ricetop 6% of all pairs

Smell alikestrong

Cooked together4,994 recipes

Shared aroma: trans,trans-2,4-nonadienal (fatty, green).
Olive + chickentop 9% of all pairs

Smell alikemoderate

Cooked together11,888 recipes

Shared aroma: acetic acid hexyl ester (sweet, green).
Olive + peppertop 11% of all pairs

Smell alikemoderate

Cooked together30,263 recipes

Shared aroma: 2,4-decadienal (seaweed).
Rice + peppertop 12% of all pairs

Smell alikemoderate

Cooked together8,379 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

Long-grain rice: Forms the bulk of the dish, absorbing the cooking liquid to become tender.
Chicken broth or water: Supplies the liquid that the rice absorbs and cooks in under pressure.
Olive oil: Coats the rice and adds fat that gives a richer mouthfeel.
Butter: Added at the end to contribute fat, flavour and a glossy finish.

“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.