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Steamed Rice

A simple steamed rice cooked with milk or water and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Steamed Rice

Why it works: Milk and rice are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Steamed Rice

Ingredients

Directions

  1. In a double boiler, combine milk or water and salt.

  2. Place the inner pot on the stove and bring to a boil.

  3. Add the washed rice and boil hard for 5 minutes.

  4. Return the pot to the double boiler and cook until the rice is soft.

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.

Photo for illustrative purposes only · Contact us to use it

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. Milk + ricetop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

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

What each ingredient does

Rice
Its starch absorbs the liquid and swells, becoming soft and tender as it cooks.
Milk or water
Provides the liquid that hydrates the rice grains so they can soften through cooking.

The step that matters

Return the pot to the double boiler and cook until the rice is soft. Gentle indirect heat from the double boiler lets the rice absorb liquid and soften evenly without scorching or sticking to the bottom of the pot.

“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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