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With Rice

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Rice and egg are a kitchen classic. They rank in the top 28% of all ingredient pairs, and cooks put them together in 8,350 recipes. Both carry (e,e)-2,4-decadienal, which smells fatty, deep fried. The science ↓

With Rice

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

  1. Boil the rice as you would for a curry.

  2. Mound the rice around the dish to a height of about 2 inches.

  3. Brush the rice with beaten eggs.

  4. Place the dish in a 400°F (200°C) oven to brown.

  5. Once the rice is browned, place the rumps and kidneys on the dish.

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 + eggtop 28% of all pairs
    Smell alikemoderate
    Cooked together8,350 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

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

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