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Dessert

Preserves with Rice

A fruit preserve made by layering fruit, sugar, and parboiled rice, then baking.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Rice and sugar are a kitchen classic. They rank in the top 26% of all ingredient pairs, and cooks put them together in 8,744 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Preserves with Rice

Ingredients

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Parboil the rice until slightly tender.

Layer and bake

  1. In a stone pot, layer the fruit with sugar and rice.

  2. Add a little water to the pot.

  3. Cover the pot and bake gently at 300°F (150°C) for several hours.

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 + sugartop 26% of all pairs
    Smell alikelow
    Cooked together8,744 recipes

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

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

What each ingredient does

Rice
Parboiled rice adds body and starch that helps the preserve thicken and hold together.
Fruit
Provides the main flavor, color and moisture that softens and turns into the preserve.
Sugar
Adds sweetness and draws moisture from the fruit to form a thick syrup.

The step that matters

Bake gently at low heat. Gentle, covered heat for a long time softens the fruit and dissolves the sugar without scorching the sugar or boiling the fruit dry. Higher heat can burn the bottom of the pot and leave the fruit tough.

“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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