Skip to main content
Main

Beef Broth with Rice

A simple beef broth flavored with rice, served over toasted bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Rice and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 1,259 recipes. Both carry 2-acetyl-1-pyrroline, which smells popcorn, roasted. The science ↓

Beef Broth with Rice

Ingredients

Directions

Make the broth

  1. Boil the steak in water to make beef broth.

  2. Add rice and cook until tender.

  3. Strain the broth to remove solids.

Assemble and serve

  1. Toast the bread until very brown.

  2. Pour the strained broth over the toasted bread.

  3. Add coarse sea salt to taste.

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.

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 + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together1,259 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

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

What each ingredient does

Steak
Releases flavor and savory compounds into the water, forming the body of the broth.
Rice
Releases starch as it cooks, slightly thickening the broth and softening the grains.
Bread
Toasting browns its surface for aroma, and its dry crumb soaks up the warm broth.

The step that matters

Toast the bread until very brown. Browning through the Maillard reaction creates roasted, savory aromas, but past a deep brown the bread turns bitter and acrid. Watch closely near the end of toasting.

“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.

You might also like

Brown BreadBrown Bread461 recipesRice FrittersRice Fritters84 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipes