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Soup

White Rice Soup

A creamy soup made with rice, stock, salt, cayenne, mace, and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Rice and pepper are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 8,379 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

White Rice Soup

Ingredients

Directions

Make the soup

  1. Add the rice to boiling water and cook for 5 minutes.

  2. Drain the rice in a sieve and transfer it to the boiling stock.

  3. Let it stew until tender.

  4. Season the soup with salt, cayenne, and pounded mace.

  5. Stir in the cream and bring to a boil.

Serve

  1. 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. Rice + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

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

  2. Pepper + macetop 16% of all pairs
    Smell alikelow
    Cooked together12,257 recipes

    Shared aroma: myristicin (spice, warm).

  3. Rice + macetop 17% of all pairs
    Smell alikelow
    Cooked together932 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  4. Mace + creamtop 18% of all pairs
    Smell alikelow
    Cooked together4,009 recipes
  5. Rice + creamtop 23% of all pairs
    Smell alikelow
    Cooked together3,399 recipes

    Shared aroma: 2-nonanone (fruity, floral).

Pepper and mace barely smell alike, yet cooks put them together in 12,257 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Rice
Starch that softens during stewing, thickening the stock and giving the soup body.
Cream
Adds fat and richness, giving the soup a smooth, velvety texture.
White stock
Forms the liquid base that carries the flavour and cooks the rice.

The step that matters

Stir in the cream and bring to a boil. Rich cream can separate or curdle if it boils hard or for too long. Bringing it just to a boil after the rice is tender keeps the soup smooth and glossy.

Swap the mace

How well each one fits the dish's main ingredients (rice, pepper, cream):

  1. Turmericfits better
  2. Celeryfits better
  3. Nutmegfits better
  4. Macethe original

Fit is the average pairing score against rice, pepper, cream. 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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