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Creole Rice

A rice dish cooked with seasoned stock and butter, garnished with pimientos.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Creole Rice

Ingredients

Directions

Prepare

  1. Melt the butter in a large skillet over medium heat.

  2. Add the rice and stir constantly until it is well toasted.

  3. Bring the brown stock to a boil, then add the toasted rice.

Cook and serve

  1. Cook in a double boiler until the rice is tender.

  2. Transfer to a serving platter and garnish with heated pimientos cut into fancy shapes.

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).

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

What each ingredient does

Rice
Forms the body of the dish as it absorbs the stock and softens until tender.
Highly seasoned brown stock
Supplies the liquid that cooks the rice and gives it its savory flavor.
Butter
Adds fat that coats the rice grains and carries flavor.

The step that matters

Toasting the rice. Stirring the rice in butter until well toasted coats the grains in fat and builds nutty, browned flavor. Stirring constantly keeps it from scorching in the skillet.

“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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