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Rice Custard for Soup Garniture, Lanqtry Style

A creamy rice custard used as a garnish for soup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Nutmeg and almond match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 2,115 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Rice Custard for Soup Garniture, Lanqtry Style

Ingredients

Directions

Prepare the rice

  1. Wash the rice and parboil it for 3 minutes, then drain.

  2. In a saucepan, combine the rice and milk, and season the mixture with salt, sugar, and nutmeg.

  3. Cover and cook slowly until the rice is thoroughly done.

  4. Rub the mixture through a fine sieve.

Make the custard

  1. In a bowl, dilute the egg yolks with cream and almond milk.

  2. Add the diluted yolks to the rice mixture and season to taste with salt, pepper, and nutmeg.

  3. Strain the mixture through a napkin.

Mould and poach

  1. Grease small round charlotte moulds and fill them with the custard.

  2. Place the moulds in a flat saucepan with water to poach.

  3. Once cooked, remove the moulds and let them cool.

Serve

  1. Slice the custard and add to the soup.

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. Nutmeg + almondtop 4% of all pairs
    Smell alikestrong
    Cooked together2,115 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Rice + almondtop 6% of all pairs
    Smell alikestrong
    Cooked together1,456 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Nutmeg + peppertop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

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

  4. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

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

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

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

What each ingredient does

Rice
Starch that thickens the custard and gives it body as it cooks down with milk.
Egg yolks
Coagulate when heated, setting the custard and giving it a rich, smooth texture.
Milk
Liquid that cooks the rice and adds creaminess and mild sweetness to the custard.
Cream
Adds fat for a richer, silkier mouthfeel in the custard.

The step that matters

Poaching the moulds gently. Egg yolks set at moderate heat and turn grainy or curdled if boiled hard. Poaching in water at a gentle heat keeps the custard smooth and evenly set.

Swap the almond

How well each one fits the dish's main ingredients (rice, milk, sugar, nutmeg, egg, cream, pepper):

  1. Almondthe original
  2. Chestnutfits about as well
  3. Pistachiofits about as well
  4. Walnutfits about as well

Fit is the average pairing score against rice, milk, sugar, nutmeg, egg, cream, pepper. 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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