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Rice Paste for Sweets

A paste made by boiling ground rice, draining, then mixing with butter and egg.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Rice and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 9,645 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Rice Paste for Sweets

Oven, in the book's wordsAn moderately hot oven

Ingredients

Directions

  1. Boil the ground rice in a small quantity of water.

  2. Strain out all the moisture.

  3. In a bowl, beat the rice with the butter and the beaten egg until well combined.

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

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

  2. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Rice + eggtop 28% of all pairs
    Smell alikemoderate
    Cooked together8,350 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

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

What each ingredient does

Ground rice
Forms the body of the paste, thickening into a soft, cohesive mass as it cooks.
Egg
Binds the paste and adds richness and structure as it is beaten in.
Butter
Adds fat for a smoother texture and richer mouthfeel.

The step that matters

Strain out all the moisture. Excess water left in the cooked rice would thin the paste and make it hard to bind with the butter and egg, so the rice should be drained well before mixing.

“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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