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Rice for Purees or Bisque Soups

A method of cooking rice with broth, butter, carrot, and onion, then pureeing it for use in soups.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Carrot and clove match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 5,873 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Rice for Purees or Bisque Soups

Ingredients

Directions

Prepare

  1. Wash the rice in cold water and drain it.

Cook the rice

  1. Put the rice into a saucepan and pour in four times as much broth as rice.

  2. Season with salt.

  3. Add butter, carrot, and onion. Cover the saucepan.

  4. Cook until the rice is thoroughly done.

  5. Remove the onion and carrot.

Finish

  1. Pound the rice into a fine paste using a mortar.

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. Carrot + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together5,873 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Rice + chickentop 5% of all pairs
    Smell alikemoderate
    Cooked together4,769 recipes

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

  3. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Rice + carrottop 7% of all pairs
    Smell alikestrong
    Cooked together2,477 recipes

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

  5. Chicken + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together17,814 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

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

What each ingredient does

Rice
Starch that softens into a thick, smooth paste as it cooks and is pounded.
Chicken or veal broth
Cooking liquid that hydrates the rice and gives the puree savory flavor.
Butter
Adds fat for a rich mouthfeel and smooth texture.
Carrot
Contributes subtle sweetness and aroma to the cooking liquid.
Onion
Adds aromatic flavor to the broth as it cooks.

The step that matters

Cook until the rice is thoroughly done. Rice must be fully softened before pounding; undercooked grains stay firm and grainy, so the puree will not become smooth and fine.

Swap the clove

How well each one fits the dish's main ingredients (rice, chicken, butter, carrot, onion):

  1. Garlicfits better
  2. Celeryfits better
  3. Parsleyfits better
  4. Clovethe original

Fit is the average pairing score against rice, chicken, butter, carrot, onion. Candidates are from the same food group and used in at least 100 recipes.

“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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