Skip to main content
Main

Rice, Ground, Souffle of

A steamed rice soufflé made with ground rice, butter, sugar, milk, eggs, and a pinch of salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Rice, Ground, Souffle of

Ingredients

Directions

Make the base

  1. Combine ground rice, butter, sugar, salt, and milk in a saucepan.

  2. Stir over medium heat until well cooked.

  3. Allow to cool.

Steam and serve

  1. Mix in the egg yolks and whisked egg whites.

  2. Pour the mixture into a steamer and steam gently until it rises, is brightly colored, and set in the center.

  3. Serve immediately.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

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

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

    Shared aroma: decanal (soap, orange peel).

  5. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Ground rice
Thickens the milk into a stiff base that gives the soufflé its body.
Egg whites
Whipped to foam, they trap air that makes the soufflé rise and lighten.
Egg yolks
Enrich the base and help it set as the eggs cook.
Butter
Adds fat for a softer, richer texture and smoother flavor.
Milk
Provides the liquid that the ground rice cooks into a thick base.

The step that matters

Steam gently until set. Steaming gently lets the egg foam rise and set evenly. High heat can overcook the outside before the center sets, causing a dense or cracked result.

“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.

You might also like

Rice FrittersRice Fritters84 recipesSteamed RiceSteamed Rice48 recipesRice Griddle CakesRice Griddle Cakes28 recipesRice and Cheese CasseroleRice and Cheese Casserole23 recipes