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Quick Rice

A quick-cooked rice dish prepared with water, milk, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Quick Rice

Ingredients

Directions

Prepare

  1. Wash the rice thoroughly in several waters to remove flour.

  2. Soak the rice overnight.

Cook

  1. Cook the rice in a double boiler with plenty of water for about 20 minutes until nearly tender.

  2. Drain the rice and shake it dry.

  3. Return the rice to the boiler to keep hot and finish softening with a little milk and butter.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  3. 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

Rice
Provides the starch that cooks into the main body of the dish.
Milk
Adds moisture and softness as the rice finishes cooking.
Butter
Adds fat, richness and a smoother texture to the finished rice.

The step that matters

Return the rice to the boiler to finish softening. Rice cooked only until nearly tender needs gentle heat with added liquid and fat to soften fully without drying out or sticking. Keeping the heat low and the pot covered helps the grains absorb the milk and butter evenly.

“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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