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Dessert

Souffle Au Riz

A light, airy rice soufflé flavored with vanilla and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Souffle Au Riz

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Make the custard base

  1. Bring the cream to a boil in a saucepan.

  2. Beat together the butter, sugar, rice flour, and egg yolks until very light.

  3. Stir the mixture briskly into the boiling cream. Stir continuously until it thickens.

  4. Remove from heat. Add the salt and vanilla.

  5. Gently fold in the beaten egg whites until well combined.

  6. Set aside to cool.

Bake and serve

  1. Pour into a greased pudding dish.

  2. Bake in a preheated oven at 400°F (200°C) for 15 to 20 minutes.

  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 their aromas overlap, and how often cooks already put them together.

  1. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Vanilla + sugartop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  4. Rice + vanillatop 11% of all pairs
    Smell alikemoderate
    Cooked together1,352 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Vanilla and sugar barely smell alike, yet cooks put them together in 35,032 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 flour
Thickens the base and gives the soufflé a light, tender body as it sets.
Eggs
Yolks enrich and thicken the base, while whites are folded in to lift and set the soufflé.
Butter
Adds fat for richness and a smooth, tender texture.
Cream
Provides moisture and richness, and with the flour forms the thick base.
Sugar
Adds sweetness and helps the beaten yolk mixture become light and airy.

The step that matters

Folding in the egg whites. Egg whites trap air that makes the soufflé rise. Folding gently keeps that air in; stirring or deflating the whites leaves a dense, flat result.

Swap the vanilla

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

  1. Vanillathe original
  2. Raisinfits about as well
  3. Coconutfits less well
  4. Figfits less well

Fit is the average pairing score against rice, flour, egg, butter, cream, sugar. 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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