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Riz a LA Strasbourg

A baked rice dish flavored with Strasbourg paste and topped with grated egg yolk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Rice and butter match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and 9,587 recipes mention both. Both carry gamma-undecalactone, which smells peach, sweet. The science ↓

The recipe

Oven, in the book's wordsA very hot oven

Ingredients

Contains: egg, milk (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Prepare

  1. Mix the rice with the Strasbourg paste using a fork until well combined.

  2. Butter a baking dish generously.

  3. Transfer the rice mixture into the dish.

Bake and serve

  1. Bake in a very hot oven at 400°F (200°C) for 10 minutes.

  2. Turn out onto a hot serving dish and garnish with grated yolk of hard-boiled egg.

  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 aroma chemistry they share, and how many recipes mention both.

  1. Rice + buttertop 7% of all pairs
    Aroma overlapstrong
    Mentioned together9,587 recipes

    Shared aroma: gamma-undecalactone (peach, sweet).

  2. Butter + eggtop 8% of all pairs
    Aroma overlapstrong
    Mentioned together118,511 recipes

    Shared aroma: nonanal (fat, citrus).

  3. Rice + eggtop 15% of all pairs
    Aroma overlapstrong
    Mentioned together8,090 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

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

What each ingredient does

Rice
Forms the bulk of the dish and gives it a soft, tender body once baked.
Strasbourg paste
Supplies the main rich, savoury flavour and moisture distributed through the rice.

The step that matters

Turn out and serve immediately. Rice firms as it cools, so turning it out onto a hot dish and serving at once keeps the texture soft and the dish warm.

“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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