Skip to main content
Main

Rice Souffle

A baked rice soufflé made with sweetened milk, cinnamon, vanilla, and folded egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Cinnamon and vanilla match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 5,287 recipes. Both carry 4-methoxybenzaldehyde, which smells sweet, anise. The science ↓

Rice Souffle

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Cook the rice

  1. Boil the rice in sweetened milk with the stick of cinnamon and piece of vanilla.

  2. Stir until the mixture thickens.

  3. Remove from heat and let cool slightly.

Make the soufflé and bake

  1. In a separate bowl, beat the egg whites until stiff.

  2. Fold the egg whites into the rice mixture gently.

  3. Pour into a greased baking dish.

  4. Bake in a preheated oven at 350°F (175°C) until set and golden.

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. Cinnamon + vanillatop 1% of all pairs
    Smell alikestrong
    Cooked together5,287 recipes

    Shared aroma: 4-methoxybenzaldehyde (sweet, anise).

  2. Rice + cinnamontop 4% of all pairs
    Smell alikestrong
    Cooked together2,137 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

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

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

  5. Milk + cinnamontop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

What each ingredient does

Rice
Thickens into a creamy base that gives the soufflé its body.
Sweetened milk
Cooks the rice and adds moisture and sweetness to the base.
Egg whites (in the method)
Whipped air lightens the mixture and gives it rise as it bakes and sets.
Vanilla
Adds a warm, aromatic flavour to the milk and rice.

The step that matters

Fold the egg whites gently. Whipped egg whites hold the air that makes the soufflé rise. Stirring them vigorously knocks out that air, so the result bakes flat and dense.

“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

Rice FrittersRice Fritters84 recipesSteamed RiceSteamed Rice48 recipesRice Griddle CakesRice Griddle Cakes28 recipesRice and Cheese CasseroleRice and Cheese Casserole23 recipes