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Rice Soup

A creamy veal and rice soup made with milk, broth, egg yolks, and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Rice and milk 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 ↓

Rice Soup

Ingredients

Directions

Make the soup

  1. Boil the rice in the milk until it nearly absorbs it.

  2. Add the veal broth and season with salt.

  3. Cook until the rice is tender.

  4. Strain the liquor from the boiled veal, skim off the fat, and add both the veal and liquor to the soup.

Finish and serve

  1. Five minutes before serving, stir in the egg yolks and cream.

  2. Serve hot.

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

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

  2. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

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

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  4. Rice + vealtop 19% of all pairs
    Smell alikemoderate
    Cooked together1,119 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  5. Rice + creamtop 23% of all pairs
    Smell alikelow
    Cooked together3,399 recipes

    Shared aroma: 2-nonanone (fruity, floral).

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

What each ingredient does

Rice
Thickens the soup as it cooks and softens in the milk, giving body and a creamy texture.
Milk
Cooks with the rice to create a creamy, smooth base for the soup.
Veal broth
Forms the main liquid of the soup and carries its savory flavor.
Egg yolks
Enrich the soup and add richness and body when stirred in near the end.
Cream
Adds fat and richness, giving the soup a silky mouthfeel.
Veal
Contributes meaty flavor and body to the soup through its cooking liquor.

The step that matters

Stir in the egg yolks and cream near the end. Egg yolks thicken when heated but can curdle if the soup boils after they are added. Keeping the soup below a boil while stirring gives a smooth, enriched texture.

“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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