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Rice Toast

Rice toast is made by boiling rice, slicing, buttering, and broiling until lightly browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Rice and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 9,645 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Rice Toast

Ingredients

Directions

Prepare the rice

  1. Boil 1 cup of rice the night before and place it in a square, narrow pan.

  2. Refrigerate overnight.

Toast and serve

  1. In the morning, cut the rice into half-inch slices.

  2. Rub a little warm butter over each slice.

  3. Toast the slices on a broiler until they are a delicate brown.

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 + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 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

Cooked rice
Forms the base of the toast; chilling it overnight firms the grains so the slices hold together.
Butter
Adds fat that carries flavor and helps the slices brown evenly under the broiler.

The step that matters

Toast on the broiler until delicate brown. Broiler heat is intense and browning happens quickly. Sugars and proteins on the surface can move from golden to burnt within seconds, so the slices need close watching.

“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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