IllustrationWhy it works: Rice and tomato match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and 2,990 recipes mention both. Both carry trans,trans-2,4-nonadienal, which smells fatty, green. The science ↓
The recipe
Ingredients
Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Make the broth
Put one gallon of water in a pot and add half a chicken.
Let boil for half an hour.
Add the rest and finish
Add two large tomatoes or one cup of canned tomatoes.
Add one cup of rice.
Just before serving, stir in a cup of cream and a small lump of butter.
Season with salt and pepper to taste.
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 + tomatotop 3% of all pairsAroma overlapstrongMentioned together2,990 recipes
Shared aroma: trans,trans-2,4-nonadienal (fatty, green).
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Chicken + ricetop 2% of all pairsAroma overlapstrongMentioned together4,569 recipes
Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).
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Chicken + tomatotop 3% of all pairsAroma overlapstrongMentioned together6,027 recipes
Shared aroma: 3-hexenal (apple, fruity).
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Chicken + creamtop 12% of all pairsAroma overlaplowMentioned together6,241 recipes
Shared aroma: 2-heptanol (bitter, floral).
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Rice + creamtop 12% of all pairsAroma overlaplowMentioned together3,391 recipes
Shared aroma: 2-nonanone (fruity, floral).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Chicken
- Gives the broth its savory base flavor as it simmers.
- Tomatoes
- Adds acidity, body and the main tomato flavor to the soup.
- Rice
- Its starch releases during simmering and thickens the soup.
- Cream
- Adds richness and a smooth, velvety mouthfeel.
The step that matters
Stirring in the cream just before serving. Cream can curdle or separate when it is boiled, especially in an acidic tomato base. Adding it off the heat, just before serving, keeps it smooth.
“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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