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Rice and Green Pea Soup

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Rice and peas are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 1,434 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Rice and Green Pea Soup

Ingredients

Directions

  1. Wash the rice four to five times in moderately warm water.

  2. Add the washed rice to a pot with thin stock.

  3. Boil for 1.5 hours until the rice is cooked.

  4. One and a half hours before serving, add the puree of green peas and mix well, ensuring the consistency is neither too thick nor too thin.

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 + peastop 9% of all pairs
    Smell alikemoderate
    Cooked together1,434 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

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

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