Skip to main content
Main

With Rice

A baked dish of boiled rice topped with beaten egg whites and a yolk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Butter and rice are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 9,645 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

With Rice

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the dish

  1. Butter a glass dish.

  2. Line the dish with boiled rice.

Assemble and bake

  1. Place the stiffly beaten egg whites in the dish.

  2. In the center, place the egg yolk.

  3. Bake in a 400°F (200°C) oven until the egg white is set.

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. Butter + ricetop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

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

  2. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

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

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

What each ingredient does

Egg whites
Stiffly beaten whites trap air and set into the light, airy structure of the omelette.
Egg yolk
Sits in the centre of the whites, adding richness and a softer, creamier texture when baked.
Boiled rice
Forms the base layer that gives the omelette body and bulk beneath the egg.

The step that matters

Placing the stiffly beaten egg whites in the dish. Whites that are under-whipped will not hold their structure and can collapse or turn dense in the oven. Whipping them to stiff peaks gives the foam enough strength to rise and set around the yolk.

“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.

You might also like

Rice FrittersRice Fritters84 recipesSteamed RiceSteamed Rice48 recipesRice Griddle CakesRice Griddle Cakes28 recipesRice and Cheese CasseroleRice and Cheese Casserole23 recipes