Why it works: Rice and brazil nut work together. They rank in the top 10% of all ingredient pairs, and cooks put them together in 20 recipes. Both carry trans,trans-2,4-nonadienal, which smells fatty, green. The science ↓
Brazil-nut Soup
Ingredients
Directions
Make the soup
Boil the rice in water until soft.
Add more boiling water to compensate for evaporation.
Stir in the grated Brazil nuts, cover, and boil for at least 15 minutes.
Serve
Serve with crisps.
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.
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Rice + brazil nuttop 10% of all pairsSmell alikemoderateCooked together20 recipes
Shared aroma: trans,trans-2,4-nonadienal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Rice
- Softens as it simmers, thickening the soup and giving it body.
- Brazil nuts
- Grated nuts release oils and starch that enrich the soup and add rich, nutty flavour.
The step that matters
Boiling with the nuts for at least 15 minutes. Simmering the grated nuts long enough lets their starch and fat fully blend into the liquid, giving a smooth, thick texture. Topping up with boiling water keeps the liquid level steady so the soup does not thicken too much or scorch.
“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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