Name: Rice Corn Bread
Ingredients: 1 scant cup rice; 1 pint corn meal; 1 pint sweet milk; 4 eggs; 2 teaspoons sugar; 1 tablespoon butter; ¼ teaspoon salt

Why it works: Rice and corn match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 933 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Rice Corn Bread

Ingredients

Directions

Boil the rice in water until soft and every grain separates.
Scald the corn meal with the sweet milk while hot.
Stir in the cooked rice.
Beat the eggs separately and stir them in.
Add the sugar, butter, and salt.

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.

Rice + corntop 5% of all pairs

Smell alikestrong

Cooked together933 recipes

Shared aroma: 2-nonenal (fatty, green).
Milk + buttertop 7% of all pairs

Smell alikemoderate

Cooked together81,283 recipes

Shared aroma: (z)-4-heptenal (biscuit, cream).
Rice + milktop 7% of all pairs

Smell alikemoderate

Cooked together7,374 recipes

Shared aroma: 2-nonenal (fatty, green).
Corn + milktop 10% of all pairs

Smell alikemoderate

Cooked together6,955 recipes

Shared aroma: hexanal (green, grassy).
Corn + buttertop 14% of all pairs

Smell alikemoderate

Cooked together7,345 recipes

Shared aroma: 2,3-pentanedione (butter, sweet).