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Rice Cream Soup

A creamy soup made with rice, celery, onion, eggs, and spices, thickened with rice flour and milk.

From an old cookbook · modernised transcription
By Hamilton, Margaret · From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Celery and pepper match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 16,012 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Rice Cream Soup

Ingredients

Directions

Prepare the soup

  1. Add 1 pint of stock and 1 stick of celery, sliced.

  2. Add 4 pints of milk and 1 blade of mace.

  3. Add the yolks of 2 eggs and a teaspoon of sweet herbs.

  4. Add 2 small tablespoons of rice flour and 12 peppercorns.

  5. Add 1 sliced onion.

  6. Tie the remaining ingredients in a small piece of muslin and bring to a boil.

  7. Add rice to about half the milk.

  8. When the stock boils, add the rice flour.

  9. Stir until it boils.

  10. If the soup is too thick, add more milk or stock.

  11. Cook very slowly.

Finish and thicken

  1. Mix the remaining milk with the yolks.

  2. Add the yolk mixture when the soup is almost finished.

  3. Work a little of the vegetables and rice through a sieve.

  4. Stir in the yolks and milk carefully.

  5. Put the soup in a jug, and place it in a saucepan with boiling water to thicken.

Nutrition, whole recipe (rough)

872Calories
28 gProtein
8 gFat
170 gCarbs

Counts 7 of 8 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 7 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Rice1 cup cooked (158g) white206
Egg1 large egg (50g)78
Corn1/2 cup kernels (82g)77
Onion1 medium (110g)44
Celery1 stalk (40g)6
Black Pepper1 tsp ground (2.3g)6
Macenot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Hamilton, Margaret. 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. Celery + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Rice + corntop 5% of all pairs
    Smell alikestrong
    Cooked together933 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Celery + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together18,518 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Celery + ricetop 7% of all pairs
    Smell alikemoderate
    Cooked together2,169 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Celery + corntop 9% of all pairs
    Smell alikemoderate
    Cooked together920 recipes

    Shared aroma: 2-methoxy-4-vinylphenol (clove, smoky).

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

What each ingredient does

Eggs
Yolks enrich the soup and help thicken it as they set gently with heat.
Rice flour
Starch thickens the soup as it heats and gives it body.
Milk (in the method)
Provides the main liquid and creamy richness of the soup.
Rice
Softens during cooking and, pushed through a sieve, adds body to the soup.

The step that matters

Adding the yolk mixture. Egg yolks can curdle or scramble if they meet a boiling liquid. Adding them near the end, off the boil and stirred carefully, lets them thicken smoothly.

Swap the mace

How well each one fits the dish's main ingredients (celery, egg, rice, flour, pepper, corn, onion):

  1. Turmericfits better
  2. Parsleyfits better
  3. Cuminfits better
  4. Macethe original

Fit is the average pairing score against celery, egg, rice, flour, pepper, corn, onion. Candidates are from the same food group and used in at least 100 recipes.

“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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