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Dessert

Strawberry Rice Mountain

A layered dessert of cooked rice and strawberries, chilled and served with sugar and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Strawberry Rice Mountain

Ingredients

Directions

Prepare

  1. Cook the rice until stiff and let it cool.

Assemble

  1. Spread a large flat plate with a layer of rice.

  2. Add a layer of strawberries on top of the rice.

  3. Repeat the layers, finishing with rice and a large strawberry on top.

  4. Arrange additional strawberries around the edge for decoration.

Chill and serve

  1. Chill in the refrigerator and serve cold with sugar and cream.

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. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

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

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

  3. Rice + sugartop 26% of all pairs
    Smell alikelow
    Cooked together8,744 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

Rice
Forms the base layers and gives the dessert its firm, sliceable structure once cooled.
Strawberries
Add moisture, fresh sweetness and acidity, and give the layers their bright flavor and color.

The step that matters

Cook the rice until stiff and let it cool. Rice that is too wet or still warm will turn mushy and slide apart when layered. Cooling lets the starch set so the layers hold their shape.

“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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