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Boiled Rice a l'Allemainde

A German-style boiled rice cooked with milk, sugar, and butter, served as a vegetable with meat.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Boiled Rice a l'Allemainde

Ingredients

Directions

Prepare the rice

  1. Place the rice in a saucepan and cover with cold water.

  2. Boil for 5 minutes.

  3. Drain and rinse with cold water.

Cook the rice

  1. Transfer the rice to a double boiler.

  2. Add milk, salt, sugar, and butter.

  3. Cover and cook until tender, adding more milk if necessary.

  4. The rice should be thick with unbroken kernels.

Serve

  1. Serve as a vegetable with meat.

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

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

  4. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

Milk and sugar barely smell alike, yet cooks put them together in 77,875 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
Forms the bulk of the dish, and its starch thickens as it cooks in the milk.
Milk
Provides the cooking liquid that softens the grains and gives the rice a creamy texture.
Butter
Adds fat that enriches the flavor and softens the texture of the cooked rice.
Sugar
Adds a touch of sweetness that balances the salt and milk.

The step that matters

Cooking gently in the double boiler. Milk scorches easily over direct heat. A double boiler keeps it at a gentle temperature, so the rice cooks evenly and the milk does not burn or boil over. Adding milk as it is absorbed keeps the grains from drying out before they are tender.

“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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