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Peas with Rice Flour

A dish of peas cooked with rice flour, salt, pepper, and optional sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Peas and rice are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 1,434 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Peas with Rice Flour

Ingredients

Directions

  1. Cook the peas in boiling water for 20 minutes.

  2. Add the rice flour, salt, pepper, and sugar if desired.

  3. Stir frequently to prevent burning.

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. Peas + ricetop 9% of all pairs
    Smell alikemoderate
    Cooked together1,434 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

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

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

  3. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  4. Peas + peppertop 15% of all pairs
    Smell alikemoderate
    Cooked together5,331 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Rice + flourtop 16% of all pairs
    Smell alikemoderate
    Cooked together6,611 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Peas
Form the main body of the soup and contribute most of its flavour and substance.
Rice flour
Thickens the soup as it heats, giving it a fuller, smoother body.

The step that matters

Stir frequently to prevent burning. Rice flour and starch-rich pea liquid can scorch on the bottom of the pot when heated, leaving a burnt taste and dark specks. Constant stirring keeps the starches and solids moving so they heat evenly and thicken smoothly.

Swap the peas

How well each one fits the dish's main ingredients (rice, flour, pepper, sugar):

  1. Black-eyed peafits better
  2. Chestnutfits better
  3. Milletfits better
  4. Peasthe original

Fit is the average pairing score against rice, flour, pepper, sugar. Candidates are from the same food group and used in at least 100 recipes.

“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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