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Rice Souffle Cold

A chilled rice souffle made with rice, milk, cream, eggs, sugar, butter, almonds, and gelatin.

From an old cookbook · modernised transcription
By Henrietta Latham Dwight · From a historical cookbook (Project Gutenberg) · 14 ingredients
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Why it works: Rice and corn match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 933 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Rice Souffle Cold

Ingredients

Directions

Make the rice base

  1. Put a quarter pound of well washed rice, a pint and a third of milk, and a small tablespoonful of butter into a double boiler.

  2. Cook until the rice is so stiff that it no longer adheres to the sides of the pan.

Make the custard and combine

  1. Soak a heaping tablespoonful of gelatin in two tablespoonfuls of water for fifteen minutes.

  2. Put a pint of thin cream or rich milk in a saucepan over the fire with two ounces of blanched and pounded almonds.

  3. While it is coming to a boil, beat two egg yolks and two tablespoonfuls of granulated sugar together until light.

  4. Add the gelatin to the milk on the stove.

  5. When the gelatin has dissolved, pour a little of the cream into the eggs and sugar. Mix well.

  6. Turn the mixture back into the saucepan.

  7. Stir all rapidly together until it begins to thicken.

  8. Remove from the fire immediately.

  9. Add to the rice and beat until smooth.

Mould and serve

  1. Rinse a mould with cold water.

  2. Turn the souffle into the mould.

  3. Set the mould on ice until it is wanted.

  4. Turn the souffle out onto a glass dish.

  5. Serve with or without a fruit sauce.

Nutrition, whole recipe (rough)

1090Calories
32 gProtein
32 gFat
166 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
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49
Waternot 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 Henrietta Latham Dwight. Recipe from a historical cookbook (Project Gutenberg).

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

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

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  4. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  5. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

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

What each ingredient does

Rice
Gives the souffle its body and soft, creamy structure once cooked stiff.
Egg yolks
Enrich the custard and help it set with a smooth, rich texture.
Gelatin (in the method)
Sets the souffle so it holds its shape when turned out of the mould.
Milk
Provides the liquid base that cooks the rice and forms the custard.
Cream
Adds richness and a smooth, tender mouthfeel.
Sugar
Sweetens the souffle and balances the richness of the dairy.

The step that matters

Stir the custard until it just begins to thicken, then remove it from the fire at once. Egg yolks thicken with heat and can curdle or scramble if overcooked, which leaves a grainy texture instead of a smooth custard.

“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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