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Rice Omelet

A baked omelet made with boiled rice, milk, eggs, butter, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Rice Omelet

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Make the mixture

  1. Combine the cold boiled rice, warm milk, melted butter, salt, and pepper in a bowl. Mix well.

  2. Add the well-beaten eggs to the rice mixture and stir to combine.

Cook and serve

  1. Heat 1 tablespoon of butter in a hot frying pan until it begins to boil.

  2. Pour the omelet mixture into the pan.

  3. Place the pan in a hot oven at 400°F (200°C).

  4. Once cooked through, fold the omelet in half.

  5. Turn the folded omelet onto a hot dish.

  6. Serve immediately.

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

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

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

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

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

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

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

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

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Eggs
Bind the rice and milk and set into a tender, custard-like omelet structure.
Cold boiled rice
Provides the bulk and body of the omelet, holding its shape as it sets.
Warm milk
Adds moisture and softness so the eggs set tender rather than dry.
Butter
Adds richness and flavor and helps prevent the omelet from sticking to the pan.

The step that matters

Place the pan in a hot oven at 400°F (200°C). Egg proteins set with heat, so the omelet must cook through until firm. Overcooking pushes the eggs past tender and makes them rubbery and dry, while undercooking leaves the center runny.

“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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