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Savory Rice

Savory rice made with brown stock, cheese, white pepper, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Rice and cheese work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 942 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Savory Rice

Ingredients

Directions

Cook the rice

  1. Cook the rice in well-salted water until half done, then drain.

  2. Pour the brown stock over the rice and let it simmer until the rice is soft and the stock is absorbed.

Season and serve

  1. Mix the grated cheese, white pepper, and salt together.

  2. Stir the cheese mixture into the rice and heat until hot.

  3. Heap the rice on a hot dish and serve.

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 + cheesetop 14% of all pairs
    Smell alikemoderate
    Cooked together942 recipes

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

  2. Rice + white peppertop 28% of all pairs
    Smell alikelow
    Cooked together439 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Cheese + white peppertop 29% of all pairs
    Smell alikelow
    Cooked together233 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

What each ingredient does

Rice
Forms the body of the dish, absorbing the stock to become soft and tender.
Brown stock
Supplies the liquid and savory flavor that the rice absorbs as it cooks.
Grated cheese
Adds savory richness and a salty, sharp flavor that blends into the rice.

The step that matters

Letting the stock absorb fully. Simmering until the stock is absorbed lets the rice finish cooking and soften evenly. Stopping early leaves the grains firm and wet, while cooking too long can make them mushy.

Swap the white pepper

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

  1. Turmericfits better
  2. Corianderfits better
  3. Celeryfits better
  4. White pepperthe original

Fit is the average pairing score against rice, cheese. 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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