Name: Cornbread, Rice
Ingredients: 8 ounces of rice; 6 eggs; 1 quart of meal (cornmeal); ¼ teaspoon of salt; 1½ pints of milk; Lard for greasing the dish

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 ↓

Cornbread, Rice

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

Boil the rice until tender.
Let the rice cool.
Beat the eggs well.
Rub a baking dish with lard.

Make the batter

Combine the cooled rice, cornmeal, salt, and milk in a large mixing bowl.
Stir the mixture until well combined.
Add the beaten eggs.
Pour the batter into the dish.

Bake

Bake in a 350°F (175°C) oven until golden brown.

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.

Rice + milktop 7% of all pairs

Smell alikemoderate

Cooked together7,374 recipes

Shared aroma: 2-nonenal (fatty, green).
Egg + milktop 18% of all pairs

Smell alikemoderate

Cooked together88,785 recipes

Shared aroma: 2-nonenal (fatty, green).
Rice + eggtop 28% of all pairs

Smell alikemoderate

Cooked together8,350 recipes

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