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Omelet, Rice

A savory omelet made with cooked rice, milk, butter, eggs, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Omelet, Rice

Ingredients

Directions

  1. In a bowl, combine the hot cooked rice, milk, salt, pepper, and melted butter.

  2. Gently fold in the slightly beaten eggs.

  3. Cook the mixture in a hot skillet until set, like a plain omelet.

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

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

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

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

  3. Rice + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Rice + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Eggs
Set into a custard-like structure that holds the rice together as the omelet cooks.
Hot cooked rice
Forms the bulk of the omelet, adding body and a soft, starchy texture.
Milk
Adds moisture and tenderness to the eggs, keeping the omelet soft rather than dry.
Melted butter
Adds richness and fat, helping the omelet brown lightly and taste rounder.

The step that matters

Cook the mixture in a hot skillet until set. Eggs set when their proteins coagulate under heat. If the skillet is not hot enough, the mixture cooks slowly and becomes watery or tough; if it is too hot, the bottom scorches before the top sets.

“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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