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Rice Soup

A soup of rice cooked in stock, enriched with eggs and cream.

From an old cookbook · modernised transcription
By Isabella Beeton · From a historical cookbook (Project Gutenberg) · 24 ingredients
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Why it works: Ketchup and sauce match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,099 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Rice Soup

8 persons

Ingredients

Directions

Make the rice base

  1. Boil the rice in the stock, and rub half of it through a tammy; put the stock in the stewpan, add all the rice, and simmer gently for 5 minutes.

Make the egg and cream mixture

  1. Beat the yolks of the eggs, mix them with the cream (previously boiled), and strain through a hair sieve.

Finish the soup

  1. Take the soup off the fire, add the eggs and cream, stirring frequently.

  2. Heat it gradually, stirring all the time; but do not let it boil, or the eggs will curdle.

Nutrition, whole recipe (rough)

863Calories
29 gProtein
32 gFat
114 gCarbs

Counts 8 of 10 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Tomato1 medium (123g)22
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0
Waternot in our table0
Saucenot 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 Isabella Beeton. 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. Ketchup + saucetop 1% of all pairs
    Smell alikestrong
    Cooked together1,099 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

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

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

  4. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  5. Cream + saucetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Rice (in the method)
Rubbed through a tammy, it thickens the stock and gives the soup body.
Stock
Forms the liquid base in which the rice cooks and softens.
Eggs
Egg yolks thicken the soup gently and give it a smooth, rich texture.
Cream
Adds richness and fat, softening the flavour and making the finished soup smoother.

The step that matters

Heat it gradually, stirring all the time. Egg yolks thicken by gentle heat. If the soup boils, the proteins tighten and curdle, leaving a grainy texture instead of a smooth, creamy one.

“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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