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Soup

Milk Soup with Corn Meal or Rice Flour

A thickened milk soup made with corn meal or rice flour, simmered with water and seasoned with salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and corn are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 6,955 recipes. Both carry hexanal, which smells green, grassy. The science ↓

Milk Soup with Corn Meal or Rice Flour

Ingredients

Directions

  1. Bring 3 cups of milk and ½ cup of water to a boil.

  2. Dissolve 4 to 6 tablespoons of corn meal or rice flour in ½ cup of cold water and stir into the hot milk.

  3. Add salt to taste and cook for 20 minutes.

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 + corntop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Milk
Forms the creamy liquid base of the soup and gives it body and richness.
Corn meal or rice flour
Starch that thickens the milk as it heats, giving the soup a smooth, body-filled texture.

The step that matters

Stirring the cornmeal slurry into the hot milk. Starch dissolved in cold water is added to hot liquid so it disperses evenly. Stirring while adding prevents lumps, and the starch thickens as it heats and cooks.

“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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