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Other Hearty Dishes Using Rice

A baked or pan‑fried rice and egg custard with optional cheese.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Rice and cheese work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 942 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Other Hearty Dishes Using Rice

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the custard

  1. Beat the egg yolks and mix them into the white sauce.

  2. Add the cooked rice to the mixture.

  3. Beat the egg whites until very light and fold them into the rice mixture.

  4. If desired, add grated cheese before cooking.

Cook

  1. Pour the mixture into a greased skillet and cook over moderate heat until the bottom is browned.

  2. Alternatively, bake in a greased pan at 350°F (175°C) until a knife inserted in the center comes out clean.

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 + cheesetop 14% of all pairs
    Smell alikemoderate
    Cooked together942 recipes

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

  2. Sauce + cheesetop 19% of all pairs
    Smell alikelow
    Cooked together1,987 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Sauce + ricetop 20% of all pairs
    Smell alikelow
    Cooked together2,396 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Egg + ricetop 28% of all pairs
    Smell alikemoderate
    Cooked together8,350 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  5. Egg + cheesetop 28% of all pairs
    Smell alikemoderate
    Cooked together6,253 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

Eggs
Yolks enrich and bind the mixture, while whipped whites lighten it and help it set.
Medium white sauce
Provides a creamy base that moistens the rice and gives the custard its body.
Cooked rice
Adds bulk and a tender texture that the set egg holds together.
Grated cheese
Adds savory flavor and helps the surface brown.

The step that matters

Fold the egg whites gently. Whipped whites trap air that lightens the custard and helps it rise. Overmixing deflates the foam, leaving a dense, heavy result.

“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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