Why it works: Rice and cream are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 3,399 recipes. Both carry 2-nonanone, which smells fruity, floral. The science ↓
Kice Soup
Ingredients
Directions
Make the soup
Simmer the rice in the white stock for 30 minutes.
Finish with the egg mixture
Beat the egg yolks in a tureen.
Mix the cream with the egg yolks.
Pour the soup over the egg mixture while stirring continuously.
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.
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Rice + creamtop 23% of all pairsSmell alikelowCooked together3,399 recipes
Shared aroma: 2-nonanone (fruity, floral).
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Egg + creamtop 24% of all pairsSmell alikelowCooked together42,166 recipes
Shared aroma: acetic acid (sour, vinegar).
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Rice + eggtop 28% of all pairsSmell alikemoderateCooked together8,350 recipes
Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).
Egg and cream barely smell alike, yet cooks put them together in 42,166 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Rice
- Simmers into the soup, giving it body and a starchy thickness.
- Egg yolks
- Enrich and thicken the soup when gently heated, giving it a smooth, creamy texture.
- Cream
- Adds richness and moisture, softening the soup's flavor and texture.
The step that matters
Pour the soup over the egg mixture while stirring continuously. Egg yolks thicken from gentle heat but scramble if they meet hot liquid too fast. Adding the soup slowly while stirring tempers the yolks so the soup stays smooth.
“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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