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Rice Apples

A baked dish of rice and apples topped with cream, jelly, and egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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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 ↓

Rice Apples

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Boil the rice until soft.

  2. Add the sweet milk and sugar to the rice.

  3. Peel and core the apples, then place them in a buttered dish.

  4. Put 1 teaspoon of jelly into each apple cavity and fill with rich cream.

  5. Surround the apples with the rice, leaving the tops uncovered.

Bake and serve

  1. Bake at 350°F (175°C) for 30 minutes.

  2. Cover with the egg whites and sifted sugar, then brown.

  3. Serve with cream.

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 + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  3. Milk + appletop 11% of all pairs
    Smell alikemoderate
    Cooked together4,104 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  4. Rice + appletop 13% of all pairs
    Smell alikemoderate
    Cooked together1,311 recipes

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

  5. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Rice
Forms the soft base that surrounds the apples and absorbs the milk.
Egg whites
Set and brown on top to form a light, crisp topping.
Cooking apples
Soften during baking and provide the main fruit body of the dish.
Rich cream
Adds moisture and richness inside the apples as it warms.

The step that matters

Browning the egg white topping. Egg whites need enough heat to set and brown without drying out. Covering them fully and watching closely keeps the topping glossy and golden rather than tough or burnt.

Swap the apple

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

  1. Vanillafits better
  2. Coconutfits better
  3. Figfits better
  4. Applethe original

Fit is the average pairing score against rice, milk, sugar, cream, 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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