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Creole Rice

A rice dish cooked with butter, stock, and pimientoes or red peppers.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Rice and pepper are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 8,379 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Creole Rice

Ingredients

Directions

Toast the rice

  1. Melt butter in a large skillet.

  2. Add rice and stir constantly until well toasted.

Cook

  1. Bring stock to a boil.

  2. Add rice and cook in a double boiler until tender.

Serve

  1. Transfer to a serving platter.

  2. Garnish with pimientoes cut into fancy shapes and heated in their own liquid.

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

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

  2. Butter + ricetop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

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

  3. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

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

What each ingredient does

Rice
Becomes tender as it cooks, forming the bulk and texture of the dish.
Butter
Adds richness and, as it coats the toasted grains, a nutty aroma.
Brown stock
Supplies the liquid that cooks the rice and gives it savory flavor.

The step that matters

Toasting the rice until well toasted. Stirring the rice in hot butter coats each grain with fat and browns its starches, which builds nutty flavor and helps the grains stay separate. Stop too early and the flavor stays flat; go too far and the rice scorches and turns bitter.

“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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