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Dessert

Apple Souffle with Rice

A baked apple souffle made with rice, milk, lemon peel, cinnamon, and apple marmalade.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Rice and cinnamon match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 2,137 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Apple Souffle with Rice

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the rice

  1. Blanch the rice in scalding water, then strain it.

  2. Boil the rice in enough milk to cover it, adding lemon peel and cinnamon.

  3. Cook until the rice absorbs the milk, then let it cool.

Assemble the souffle

  1. Grease a dish with butter and form a wall of rice about 3 inches high.

  2. Smooth the rice to an even surface and egg wash it.

  3. Fill the dish halfway with apple marmalade.

  4. Beat the egg whites to a fine froth and pour over the marmalade.

  5. Sift powdered sugar over the top and bake in a 350°F (175°C) oven until golden.

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 + cinnamontop 4% of all pairs
    Smell alikestrong
    Cooked together2,137 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Lemon + cinnamontop 7% of all pairs
    Smell alikestrong
    Cooked together7,950 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

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

  5. Milk + cinnamontop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

What each ingredient does

Rice
Forms the edible wall and body of the souffle, giving it its base structure.
Egg whites
Beaten to a froth, they trap air and set on baking to give the souffle its light texture.
Milk
Absorbed by the rice during boiling, making it tender and creamy.
Powdered white sugar
Sifted on top, it dissolves slightly and caramelises to add sweetness and golden browning.

The step that matters

Beat the egg whites to a fine froth. Egg whites must be beaten until they hold air without collapsing. Under-beaten whites give a dense souffle, while over-beaten whites turn grainy and lose their stretch, so the foam must be stiff but still smooth.

Swap the lemon

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

  1. Vanillafits better
  2. Coconutfits better
  3. Figfits about as well
  4. Lemonthe original

Fit is the average pairing score against rice, milk, cinnamon, egg, sugar, 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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