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Venetian Rice

A simple rice dish cooked with stock, butter, cheese, pepper, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Cheese and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 7,962 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Venetian Rice

Ingredients

Directions

Prepare the rice

  1. Boil some rice or use any cold rice that may be left.

  2. Put the rice into a saucepan with the stock and simmer until the stock is absorbed.

Finish and serve

  1. Grate the cheese and stir it in with the butter, pepper, and salt.

  2. Cover and let it sit by the side of the fire for about 30 minutes.

  3. Pile the rice on a dish and serve.

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. Cheese + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

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

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

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

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

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

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

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

  5. Cheese + peppertop 18% of all pairs
    Smell alikemoderate
    Cooked together7,861 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Rice
Forms the bulk of the dish and absorbs the stock as it simmers.
Cheese
Melts into the warm rice, adding savoury richness and flavour.
Stock
Cooks the rice and adds moisture and savoury flavour.
Butter
Adds fat, giving the rice a smoother, richer texture.

The step that matters

Simmering the rice in the stock. If the heat is too high, the stock reduces unevenly and the rice can scorch or stay firm in places. Gentle simmering lets the grains absorb the liquid evenly and become tender.

“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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