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Steamed Rice

A simple steamed rice dish cooked with water and nut milk, seasoned with 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. Rinse the rice thoroughly.

  2. In a pot, combine the rice, water, nut milk, and salt.

Steam and serve

  1. Place the mixture in a steamer.

  2. Steam for one hour, stirring occasionally with a fork to prevent sogginess.

  3. Serve hot with cream or your choice of sauce.

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, forming the body and texture of the dish.
Nut milk
Adds moisture and a creamy richness as the rice absorbs the liquid.

The step that matters

Stir occasionally with a fork while steaming. As the rice steams, its surface starch becomes sticky and the grains can clump and turn soggy. Gentle stirring separates the grains and lets excess moisture escape, keeping the texture light.

“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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