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Cheese Fonda with Kice

A cheese fondue made with milk, butter, rice, cheese, salt, paprika, and eggs, served on toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 ↓

Cheese Fonda with Kice

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Make the fondue

  1. Heat the milk and butter in a double boiler or on an asbestos mat.

  2. Add the cooked rice and stir until heated through.

  3. When hot, add the cheese, salt, and paprika, stirring until the cheese melts.

  4. Add the beaten eggs and mix well.

Serve

  1. Serve on toast.

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

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

  3. Butter + cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

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

  4. Milk + cheesetop 10% of all pairs
    Smell alikemoderate
    Cooked together4,426 recipes

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

  5. Rice + cheesetop 14% of all pairs
    Smell alikemoderate
    Cooked together942 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

Milk
Forms the liquid base that the cheese melts into smoothly.
Cheese
Melts to give the fondue its rich, creamy body and flavor.
Cooked rice
Adds bulk and body, thickening the mixture as it heats.
Eggs
Set with gentle heat to give the fondue structure and richness.

The step that matters

Adding the beaten eggs. Eggs set when heated, so they should be added off the heat or over gentle heat and mixed in well. Strong heat can curdle them and leave the mixture grainy.

“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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