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Dessert

Rice Souffle

A sweet rice soufflé made with milk, butter, sugar, eggs, and flavoring.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Milk and butter 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 Souffle

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the rice

  1. Wash the rice.

  2. Add the rice to quickly boiling water for 5 minutes. Drain the rice.

Cook the rice

  1. Place the drained rice in a clean saucepan with the milk, salt, powdered sugar, butter, and your chosen flavoring. Let the rice boil.

  2. Cover and simmer slowly until tender and the milk is absorbed.

  3. Allow the rice to cool slightly.

  4. Add the egg yolks one at a time, mixing well.

Bake and serve

  1. Preheat the oven to 400°F (200°C).

  2. Butter a souffle dish or deep pie dish.

  3. Whisk the egg whites to a firm froth.

  4. Gently fold the whisked egg whites into the rice mixture.

  5. Bake immediately until set, checking with a straw in the center to ensure it is done.

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. Milk + buttertop 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 + orangetop 12% of all pairs
    Smell alikemoderate
    Cooked together1,067 recipes

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

  4. Milk + orangetop 15% of all pairs
    Smell alikemoderate
    Cooked together4,696 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. 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
Starch that thickens as it cooks in milk, giving the souffle its body.
Milk
Cooks into the rice, adding moisture and a creamy, tender base.
Egg yolks
Enrich the base and help set the souffle as it bakes.
Egg whites
Whipped to a foam that lifts the mixture and gives it a light, airy rise.
Butter
Adds richness and fat, contributing to a tender texture and flavor.

The step that matters

Fold the egg whites gently. Whisked whites hold air bubbles that give the souffle its lift. Stirring or deflating them too hard releases that air, so the souffle rises less and turns dense.

Swap the orange

How well each one fits the dish's main ingredients (rice, milk, sugar, butter, egg):

  1. Vanillafits better
  2. Coconutfits better
  3. Figfits better
  4. Orangethe original

Fit is the average pairing score against rice, milk, sugar, butter, egg. Candidates are from the same food group and used in at least 100 recipes.

“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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