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Dessert

Rice Souffle

A baked rice soufflé made with eggs, milk, butter, sugar, and vanilla or lemon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Rice Souffle

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 rice base

  1. In a saucepan, stew the rice in the milk with the butter, sugar, and lemon peel (if using) until tender.

  2. Remove the lemon peel or add vanilla essence and let the mixture cool.

  3. Separate the yolks from the whites of the eggs.

  4. Beat the yolks into the rice mixture for 2-3 minutes.

Fold and bake

  1. Whip the egg whites to stiff peaks and gently fold them into the rice mixture.

  2. Preheat the oven to 400°F (200°C) and butter a soufflé dish.

  3. Pour the mixture into the dish and bake for 20 minutes.

  4. Sprinkle with caster sugar and 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 + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

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

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

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

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

  4. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Rice + vanillatop 11% of all pairs
    Smell alikemoderate
    Cooked together1,352 recipes

    Shared aroma: guaiacol (smoky, sweet).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Eggs
Yolks enrich and thicken the base, while whipped whites create the airy lift of the soufflé.
Rice
Cooked until tender in milk, it forms the thick body that holds the soufflé together.
Milk
Cooks with the rice to make a creamy base that gives the soufflé its moisture.
Butter
Adds richness and fat, contributing flavour and a tender texture to the base.

The step that matters

Folding in the egg whites. Whites whipped to stiff peaks trap air that expands in the oven. Folding gently preserves that air; stirring vigorously deflates the mixture and the soufflé will not rise well.

“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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