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Rice Souffle

Rice cooked in milk and salt, folded with whipped cream, served with fruit sauce.

From an old cookbook · modernised transcription
By North End Club (Chicago, Ill.) · From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Cream and milk are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 29,399 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Rice Souffle

Ingredients

Directions

Prepare and cook the rice

  1. Wash 2 cups of rice.

  2. Cook the rice for about 3 hours in a double boiler with a quart of milk and 1 teaspoon salt.

Make the soufflé

  1. When the mixture is cold, whip 1 pint of cream and stir it into the rice.

  2. Pour the mixture into a mold and let it get cold.

Serve

  1. Serve with hot raspberry or any other red fruit sauce.

Nutrition, whole recipe (rough)

200Calories
8 gProtein
13 gFat
12 gCarbs
What these numbers assume: 3 portions
IngredientPortion assumedkcal
Milk1 cup (244ml) whole149
Cream1 tbsp (15ml) heavy51
Salt1 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.

By North End Club (Chicago, Ill.). 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. See the original page.

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. Cream + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

What each ingredient does

Rice (in the method)
Forms the body of the soufflé, giving the set mixture its bulk and soft structure.
Milk
Slowly cooks with the rice into a creamy, moist base that carries the dish's flavor.
Cream
Whipped to hold air, it lightens the texture and adds richness and fat.

The step that matters

Stir the whipped cream into the cold rice. Whipped cream holds air bubbles that give the soufflé its lightness. If the rice mixture is still warm, the cream can deflate or melt. Stirring gently keeps as much air as possible in the mixture.

“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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