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Chickens and Rice

A rice dish cooked with chicken, broth, egg, butter, and served with grated cheese.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and cheese are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 7,962 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Chickens and Rice

Ingredients

Directions

Cook the rice

  1. Parboil the rice in a little water until it is about half cooked.

  2. Add the broth and season well.

  3. Cook the rice slowly until done, allowing it to absorb all the liquid.

  4. Stir in the beaten egg mixed with melted butter using a fork.

Plate and serve

  1. Form a low, flattened mound of rice on a hot dish.

  2. Remove the pack-threads from the chickens.

  3. Place the chickens on top of the rice.

  4. Serve with grated cheese.

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 + cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

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

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

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

  3. Rice + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

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

  4. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Rice + eggtop 28% of all pairs
    Smell alikemoderate
    Cooked together8,350 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 absorbs the broth as it cooks to a tender body.
Broth from soup
Cooks the rice and provides the main savory flavor as it is absorbed.
Beaten egg
Sets with heat to bind the rice and add a little richness.
Melted butter
Adds fat for richness and a smoother mouthfeel to the rice.

The step that matters

Cook the rice slowly until done, allowing it to absorb all the liquid.. Slow cooking lets the partly cooked rice take up the broth evenly, so the grains soften through without scorching on the bottom of the pan or staying firm in the center.

“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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