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Consomme with Rice and Creah

A clear consommé enriched with rice and cream, sweetened with sugar and seasoned with salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Consomme with Rice and Creah

Ingredients

Directions

  1. In a stew-pan, bring 1 quart of plain consommé to a boil.

  2. Add 1 pint of boiling water and ½ cup of cold boiled rice.

  3. Boil for 10 minutes.

  4. Stir in 1 teaspoon of sugar, 1 teaspoon of salt, and 1 cup of 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. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

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

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

  3. Rice + sugartop 26% of all pairs
    Smell alikelow
    Cooked together8,744 recipes

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

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

What each ingredient does

Plain consommé
Provides the clear savoury liquid base that carries the flavour of the dish.
Cold boiled rice
Adds body and a soft, tender texture as it simmers in the broth.
Cream
Adds richness and a smooth, rounded mouthfeel to the clear broth.
Sugar
Adds a light sweetness that balances the savoury consommé.

“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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