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Steamed Rice

A simple dish of rice steamed with milk or water and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Steamed Rice

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 ↓

Steamed Rice

Ingredients

Directions

Prepare

  1. Wash and soak the rice in water for 1 hour.

Steam

  1. Add milk or water and salt to the soaked rice.

  2. Steam over boiling water or in a steam cooker for 1 hour, stirring occasionally during the first 10 minutes.

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.

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.

  1. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 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
Its starch gelatinizes as it steams, turning the grains tender and soft.
Milk or water
Supplies the liquid the rice absorbs as it cooks through.

The step that matters

Stirring occasionally during the first 10 minutes of steaming. As rice heats, surface starch is released and can make grains clump or stick to the pot. Gentle early stirring keeps the grains separate so they cook evenly.

“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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