Why it works: Milk and rice are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Steamed Rice
Ingredients
Directions
Put two and one-half cups of milk or water into a double boiler.
Add one-quarter teaspoonful of salt and set the boiler on the stove.
When it boils, add one-half cup of well-washed rice.
Let it boil hard for five minutes.
Transfer back to the double boiler and cook until soft.
Nutrition, whole recipe (rough)
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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. See the original page.
Photo for illustrative purposes only · Contact us to use it
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.
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Milk + ricetop 7% of all pairsSmell alikemoderateCooked together7,374 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Rice
- Starch that absorbs liquid and swells, softening into tender grains as it cooks.
- Milk
- Cooking liquid that adds richness and a creamy texture to the rice.
The step that matters
Boil hard, then move to the double boiler. The vigorous boil starts the rice hydrating and softening quickly. Finishing gently in the double boiler's indirect heat lets the grains soften fully without scorching or boiling over.
“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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