Name: Rice Gelatine
Ingredients: 1 cup rice; 3 pints water; a little salt; gelatine (half the amount directed on the package); sugar to taste; whipped cream or sterilized cream; zwieback

Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Rice Gelatine

Ingredients

Directions

Prepare

Boil rice in water with a little salt for 40 minutes.
Soak gelatine until soft.

Make the gelatine

Add strained rice water to the gelatine and bring to a boil.
Sweeten to taste and pour into molds or cups.

Serve

Serve with whipped cream or sterilized cream and zwieback.

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.

Sugar + creamtop 9% of all pairs

Smell alikemoderate

Cooked together43,450 recipes

Shared aroma: 2,3-butanedione (butter, sweet).
Rice + creamtop 23% of all pairs

Smell alikelow

Cooked together3,399 recipes

Shared aroma: 2-nonanone (fruity, floral).
Rice + sugartop 26% of all pairs

Smell alikelow

Cooked together8,744 recipes

Shared aroma: 2-nonenal (fatty, green).