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Rizotta a LA Milanaise

A rice dish cooked with butter, onion, gravy, and cold tongue, seasoned with salt, pepper, and cayenne.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Rice and butter match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and 9,587 recipes mention both. Both carry gamma-undecalactone, which smells peach, sweet. The science ↓

The recipe

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

  1. Fry ½ lb of dry rice with 1 oz of chopped onion in 1 tablespoon of butter, stirring constantly until brown.

  2. Add 1 pint of gravy, season with salt, pepper, and cayenne, and stew for 15 to 20 minutes until the rice is tender.

  3. Mix with shredded cold tongue 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 aroma chemistry they share, and how many recipes mention both.

  1. Rice + buttertop 7% of all pairs
    Aroma overlapstrong
    Mentioned together9,587 recipes

    Shared aroma: gamma-undecalactone (peach, sweet).

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 gravy as it cooks until tender.
Butter
Adds fat for frying, helping the rice brown and carrying flavour.
Gravy
Supplies the liquid that the rice absorbs and cooks in, giving moisture and savour.
Cold tongue
Adds meaty substance and savoury flavour when mixed in at the end.

The step that matters

Frying the rice until brown. Stirring constantly while the rice browns in butter toasts the grains and builds nutty, roasted flavour. If it scorches, the dish turns bitter, so the heat needs watching.

“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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