IllustrationWhy it works: Rice and flour are a kitchen classic. They rank in the top 10% of all ingredient pairs, and 6,079 recipes mention both. Both carry isobutyraldehyde, which smells malty, green. The science ↓
The recipe
Ingredients
Contains: wheat (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Boil a quarter of a pound of rice flour with a half pound of loaf sugar in one quart of water until it becomes a mass.
Strain off the jelly and let it cool.
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.
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Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.
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Rice + flourtop 10% of all pairsAroma overlaplowMentioned together6,079 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Sugar + flourtop 10% of all pairsAroma overlaplowMentioned together89,462 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
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Sugar + ricetop 15% of all pairsAroma overlapmoderateMentioned together8,324 recipes
Shared aroma: 2-nonenal (fatty, green).
Sugar and flour share little aroma chemistry, yet 89,462 recipes mention both: they likely work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Rice flour
- Its starch thickens as it boils, forming the gel that gives the jelly its body.
- Loaf sugar
- Adds sweetness and helps the starch-based mixture set into a firmer, clearer jelly.
The step that matters
Boiling the rice flour mixture. Rice flour starch must be heated while stirred so it gelatinizes evenly; if it sits still, lumps and scorching form and the jelly sets unevenly.
“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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