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Soup

Rice and Tomato Soup

A soup made with stock, rice, fresh tomatoes, and seasoning.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Rice and tomato match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and 3,065 recipes mention both. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Rice and Tomato Soup

Ingredients

Directions

  1. Add tomatoes to the stock.

  2. Boil the rice separately, then add it to the stock.

  3. Season to taste and cook for 30 minutes.

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 aroma chemistry they share, and how many recipes mention both.

  1. Rice + tomatotop 6% of all pairs
    Aroma overlapstrong
    Mentioned together3,065 recipes

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

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

What each ingredient does

Stock
Forms the liquid base of the soup and carries the other ingredients.
Rice
Thickens the soup as its starch releases during cooking and gives it body.
Fresh tomatoes
Add acidity and fresh tomato flavour to the broth.

“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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