Why it works: Rice and cinnamon match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 2,137 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓
Water Rice
Ingredients
Directions
Prepare
Wash 2 tablespoons of rice well in two or three waters.
Take a stew pan with 1 quart warm water and put on fire to boil.
Cook and serve
When the water boils, add the rice with one inch of the stick of cinnamon and let boil one hour until the rice becomes a pulp.
Strain the rice water into a basin and sweeten to taste. When cold it is ready for use.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| 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.
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.
-
Rice + cinnamontop 4% of all pairsSmell alikestrongCooked together2,137 recipes
Shared aroma: guaiacol (smoky, sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Rice
- Starch from the rice thickens the water and breaks down into a soft, pulpy porridge.
- Cinnamon
- Adds warm, sweet aroma to the cooking liquid as it simmers.
The step that matters
Boil the rice for one hour until it becomes a pulp. Rice grains need prolonged simmering so their starch gelatinizes and breaks down. Stopping early leaves firm grains and a thin, uneven porridge.
“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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