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Frizzled Bacon

A rice dish cooked with eggs and butter, topped with frizzled bacon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Rice and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 9,645 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Frizzled Bacon

Ingredients

Directions

Make the rice

  1. Steam the rice until cooked.

  2. Beat the eggs and mix them into the rice along with the butter.

  3. Warm the mixture over low heat until heated through.

Serve

  1. Serve with frizzled bacon on top.

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

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

  2. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Rice + eggtop 28% of all pairs
    Smell alikemoderate
    Cooked together8,350 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

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

What each ingredient does

Rice
Forms the bulk and body of the dish, holding the eggs and butter together.
Eggs
Bind the rice and set into soft, tender curds when gently heated.
Butter
Adds fat for richness and a smoother, more tender texture.

The step that matters

Warm the mixture over low heat. Egg proteins set quickly at high heat, so gentle warming keeps the eggs soft and evenly coagulated instead of tough, dry, or curdled.

“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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