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Eice Gruel

A cold rice gruel made by steeping rice in water, then seasoning with salt and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Rice and cream are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 3,399 recipes. Both carry 2-nonanone, which smells fruity, floral. The science ↓

Eice Gruel

Ingredients

Directions

  1. Steep the rice in the water for one hour.

  2. Strain the mixture.

  3. Add salt and a little cream to taste.

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 + creamtop 23% of all pairs
    Smell alikelow
    Cooked together3,399 recipes

    Shared aroma: 2-nonanone (fruity, floral).

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

What each ingredient does

Rice
Starch from the rice thickens the liquid slightly as it steeps and gives the porridge its body.

“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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