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Milk Soup with Rice

A simple soup made by cooking rice in water, then adding milk and seasoning.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Milk Soup with Rice

Ingredients

Directions

Prepare

  1. Wash the rice thoroughly.

Make the soup

  1. Boil the rice in 2½ cups of water with a little coarse sea salt until the grains burst.

  2. Add 1½ pints of hot or cold milk and cook for 10 minutes longer.

  3. If using skim milk, add butter after removing the soup from the heat or cook the butter with the rice before adding the milk.

Serve

  1. Flavor to taste and serve with soda crackers or toast.

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
Breaks down while boiling, thickening the water into a starchy, creamy base.
Milk
Adds richness and body, becoming a creamy liquid for the soup.

The step that matters

Boiling the rice until the grains burst. The rice must be cooked long enough for its starch to break down and release, which thickens the liquid. If it is undercooked, the soup stays thin and grainy.

“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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