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Cream of Rice

A creamy rice soup made with stock, milk, egg yolks, and seasoned with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Cream of Rice

Ingredients

Directions

Make the rice base

  1. Wash the rice and put it into a saucepan with the stock.

  2. Boil slowly for 1 hour, then rub the rice through a sieve twice and return it to the stock.

  3. Season with salt and pepper to taste, ensuring the rice does not stick to the bottom.

  4. Set the saucepan on the back of the stove until needed.

Finish and serve

  1. Beat the egg yolks and slowly add them to the warm boiled milk.

  2. Pour the milk into the soup, ensuring it is not too hot.

  3. Serve in a hot tureen.

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. Rice + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

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

  3. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  4. Pepper + milktop 22% of all pairs
    Smell alikemoderate
    Cooked together26,984 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  5. 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

Rice
Breaks down during long simmering and sieving to thicken the stock into a smooth, creamy body.
Egg yolks
Enrich the soup and add body and richness when gently combined into the milk.
Milk
Adds creaminess and softness, mellowing the flavour of the stock.

The step that matters

Pour the milk into the soup, ensuring it is not too hot.. Egg yolks thicken and can curdle or scramble when exposed to high heat. Tempering them with warm milk and keeping the soup from boiling lets them enrich the soup smoothly instead of turning grainy.

“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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