Why it works: Rice and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Mutton Broth
Ingredients
Directions
Make the broth
Boil the mutton or lamb in unsalted water until very tender.
Remove the meat and strain the water.
Soak the rice in a little warm water.
Add the soaked rice to the strained broth.
Simmer for 4 hours, stirring often.
Finish and serve
Season with salt and pepper.
Add the milk and simmer again.
Serve hot with cream crackers.
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.
Photo for illustrative purposes only · Contact us to use it
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.
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Rice + milktop 7% of all pairsSmell alikemoderateCooked together7,374 recipes
Shared aroma: 2-nonenal (fatty, green).
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Rice + peppertop 12% of all pairsSmell alikemoderateCooked together8,379 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
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Mutton + peppertop 16% of all pairsSmell alikelowCooked together5,442 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
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Mutton + ricetop 16% of all pairsSmell alikemoderateCooked together1,019 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
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Milk + creamtop 18% of all pairsSmell alikemoderateCooked together29,399 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Mutton or lamb
- Gives the broth its meaty flavour and body as it cooks down in the water.
- Rice
- Thickens the broth slightly as its starch releases during long simmering.
- Milk
- Adds richness and softens the broth's flavour near the end of cooking.
The step that matters
Simmer for 4 hours, stirring often. Long, gentle simmering draws flavour and gelatin from the meat into the water. Stirring helps the rice starch disperse evenly so it thickens without sticking or scorching on the bottom of the pot.
“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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