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Dessert

Rice Omelette Souffle

A baked rice soufflé made with milk, butter, cream, egg yolks, sugar, vanilla, citron, almonds, and egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Vanilla and almond match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 3,961 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Rice Omelette Souffle

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Make the base

  1. Boil the rice in milk until stiff.

  2. Stir in butter, cream, and beaten egg yolks mixed with sugar and vanilla.

  3. Add chopped citron and ground almonds, mixing well.

Bake and serve

  1. Fold in beaten egg whites until combined.

  2. Transfer to a pudding dish and bake at 350°F (175°C) for about 30 minutes until firm.

  3. Serve immediately in the baking 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. Vanilla + almondtop 4% of all pairs
    Smell alikestrong
    Cooked together3,961 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  3. Rice + almondtop 6% of all pairs
    Smell alikestrong
    Cooked together1,456 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

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

  5. 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

Carolina rice
Cooked in milk until stiff, it gives the soufflé its body and bulk.
Egg whites
Beaten and folded in, they trap air that lifts and lightens the soufflé as it bakes.
Egg yolks
Enrich the base and help it set into a custard-like texture when baked.
Butter
Adds richness and fat, contributing a soft, tender texture and flavour.
Cream
Adds richness and moisture, keeping the soufflé soft and smooth.
Almonds
Ground almonds add body, moisture and a nutty aroma to the base.

The step that matters

Folding in the egg whites. Beaten egg whites hold the air that makes a soufflé rise. Folding gently keeps that air in; stirring vigorously deflates the mixture and the soufflé will bake flat and dense.

“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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