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Baked Rice

A baked rice dish with veal, ham, eggs, cheese, and butter cooked in broth and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Baked Rice

Ingredients

Directions

Prepare the rice

  1. Wash the rice well.

  2. Strain the broth through a thin cloth.

  3. Add twice as much boiling water with salt to the strained broth. Add the rice and cook slowly until it absorbs all the water and is soft.

Make the mixture

  1. Mix the hot milk with the eggs, grated cheese, and butter. Stir the mixture well.

  2. Add the minced veal and ham to the mixture.

Bake and serve

  1. Turn the mixture into a greased mold. Cover the mold.

  2. Bake the mold for one hour in a dripping pan of hot water.

  3. Dip the mold in cold water.

  4. Invert the mold onto a flat dish.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  3. Cheese + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

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

  4. Milk + cheesetop 10% of all pairs
    Smell alikemoderate
    Cooked together4,426 recipes

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

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

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

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

What each ingredient does

Rice
Absorbs the broth and water as it cooks, forming the soft body of the dish.
Eggs
Set when baked, binding the rice and milk into a firm, sliceable mass.
Hot milk
Adds moisture and softness, and helps the custard-like mixture set gently.
Grated cheese
Adds savory flavor and richness to the mixture.
Minced veal
Adds meaty flavor and texture to the baked mixture.
Minced ham
Adds salty, savory flavor and texture to the baked mixture.

The step that matters

Bake in a water bath. Baking the mold in a dripping pan of hot water gives gentle, even heat, so the eggs set smoothly without curdling or drying at the edges.

“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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