Rice Soup

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 + celerytop 7% of all pairs
   Smell alikemoderate
   Cooked together2,169 recipes

   Shared aroma: 4'-methylacetophenone (bitter almond).

2. Rice + beeftop 10% of all pairs
   Smell alikemoderate
   Cooked together2,265 recipes

   Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

3. Beef + celerytop 13% of all pairs
   Smell alikemoderate
   Cooked together4,370 recipes

   Shared aroma: guaiacol (smoky, sweet).

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

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

5. Beef + eggtop 31% of all pairs
   Smell alikemoderate
   Cooked together8,305 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

Softens as it cooks and gives the soup body and a slightly thickened texture.

Clear beef stock

Forms the liquid base and provides the main savory flavor of the soup.

Egg yolk

Enriches and thickens the soup when gently heated, adding richness and a smooth texture.

The step that matters

Swap the celery

How well each one fits the dish's main ingredients (rice, beef, egg):

1. Turmericfits better
2. Nutmegfits better
3. Cinnamonfits about as well
4. Celerythe original

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