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Rice Boiled with Broth

Rice boiled in broth with butter and nutmeg.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Rice and nutmeg are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 1,779 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Rice Boiled with Broth

Ingredients

Directions

Prepare the rice

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

  2. Put the rice in a saucepan with plenty of cold water and bring to a boil for 2 minutes, stirring occasionally.

  3. Immerse the rice in cold water and drain it dry.

Cook the rice

  1. Add broth to the rice to cover it one and a half times its depth and season with salt.

  2. Cover the saucepan and bring to a boil, then reduce heat and let it simmer for 20 minutes until the rice is cooked dry.

  3. Add the butter in small pieces and a pinch of nutmeg, mixing gently with a wooden spoon.

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 + nutmegtop 9% of all pairs
    Smell alikemoderate
    Cooked together1,779 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Rice + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

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

  3. Butter + nutmegtop 16% of all pairs
    Smell alikemoderate
    Cooked together24,377 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

What each ingredient does

Rice
Forms the bulk of the dish, and its starch thickens and softens as it absorbs the broth.
Broth
Supplies the cooking liquid that the rice absorbs, giving it savoury flavour.
Butter
Adds fat and richness, coating the grains for a silkier texture.

The step that matters

Simmering until the rice is cooked dry. Rice needs enough liquid to cook through, but if it is left on heat after the liquid is absorbed it can scorch on the bottom. Keeping the heat low and covered lets the grains steam and finish evenly.

Swap the nutmeg

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

  1. Cinnamonfits better
  2. Turmericfits about as well
  3. Nutmegthe original
  4. Parsleyfits about as well

Fit is the average pairing score against rice, butter. 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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