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Steamed Rice

A simple dish of rice cooked in milk or water with a pinch of coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Steamed Rice

Why it works: Milk and rice are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Steamed Rice

Ingredients

Directions

Prepare

  1. In a double boiler, combine milk or water and salt.

  2. Bring to a boil over medium heat.

Cook the rice

  1. Add the washed rice and boil hard for 5 minutes.

  2. Return to the double boiler and cook until the rice is soft, checking for doneness as cooking time varies with rice age.

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.

Photo for illustrative purposes only · Contact us to use it

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. Milk + ricetop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 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
Its starch absorbs liquid and swells as it cooks, becoming tender and soft.
Milk or water
Provides the liquid that hydrates the starch so the grains cook through.

The step that matters

Cooking until soft. Rice starch only becomes tender once the grains are fully hydrated and heated. Older rice dries out and needs longer, so the cook should test for doneness rather than rely on a fixed time.

“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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