Why it works: Rice and sugar are a kitchen classic. They rank in the top 26% of all ingredient pairs, and cooks put them together in 8,744 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Rice Jelly
Ingredients
Directions
Combine
Mix the rice and sugar in a pot.
Add enough water to cover the rice.
Cook and finish
Boil until it has a jelly-like appearance.
Strain the mixture.
Season to taste.
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.
Photo for illustrative purposes only · Contact us to use it
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 + sugartop 26% of all pairsSmell alikelowCooked 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
- Its starch thickens and sets into a jelly as it cooks in water.
- Sugar
- Adds sweetness and body to the finished jelly.
The step that matters
Boil until jelly-like. Rice starch swells and thickens as it cooks in water, so the mixture must be cooked long enough for the starch to gel. Stop too early and it stays watery; cook too long and it can become overly stiff.
“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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