Why it works: Tomato and rice match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 3,065 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓
Tomato Rice
Ingredients
Directions
In a pot, combine rice and enough boiling water to cover. Add salt to taste.
If desired, boil the onion with the rice.
In a separate pan, brown the rice in butter until light yellow.
After 30 minutes, check rice for doneness; it may need longer.
Serve with fried eggs or fish, and greens.
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.
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Tomato + ricetop 6% of all pairsSmell alikestrongCooked together3,065 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
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Tomato + oniontop 8% of all pairsSmell alikemoderateCooked together20,633 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
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Onion + ricetop 9% of all pairsSmell alikemoderateCooked together10,433 recipes
Shared aroma: 2,4-decadienal (seaweed).
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Onion + buttertop 15% of all pairsSmell alikemoderateCooked together42,912 recipes
Shared aroma: decanal (soap, orange peel).
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Rice + buttertop 16% of all pairsSmell alikemoderateCooked 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
Swap the onion
The recipe marks onion as optional. How well each one fits the dish's main ingredients (tomato, rice, butter):
- Potatofits better
- Capsicumfits better
- Cucumberfits better
- Onionthe original
Fit is the average pairing score against tomato, rice, butter. Candidates are from the same food group and used in at least 100 recipes.
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