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Browned Rice Souffle

A baked souffle made from browned rice, tomato pulp, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Rice and tomato match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 3,065 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Browned Rice Souffle

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the rice

  1. Steam the browned rice in 3 cups of water for 25 minutes.

  2. Let the rice cool, then add the sifted tomato pulp.

Make the batter

  1. Beat the eggs, separating the whites and yolks.

  2. Add the yolks to the rice mixture, then fold in the stiffly beaten egg whites.

Bake and serve

  1. Turn the mixture into an oiled pan and bake at 400°F (200°C) for 20 minutes.

  2. Serve immediately.

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. Rice + tomatotop 6% of all pairs
    Smell alikestrong
    Cooked together3,065 recipes

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

  2. Rice + eggtop 28% of all pairs
    Smell alikemoderate
    Cooked together8,350 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  3. Tomato + eggtop 34% of all pairs
    Smell alikelow
    Cooked together5,890 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

Eggs
Whites beaten stiff and folded in give the souffle its light, risen structure, while yolks add richness.
Browned rice
Forms the body of the souffle, giving it a substantial, tender base.
Tomato pulp
Adds moisture and acidity, flavoring the rice base.

The step that matters

Folding in the egg whites. Stiffly beaten whites trap air that makes the souffle rise. Folding gently, rather than stirring, keeps that air from collapsing, so the bake puffs properly.

Swap the tomato

How well each one fits the dish's main ingredients (rice, egg):

  1. Asparagusfits better
  2. Cucumberfits better
  3. Welsh onionfits better
  4. Tomatothe original

Fit is the average pairing score against rice, egg. Candidates are from the same food group and used in at least 100 recipes.

“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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