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Rice Border

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

Rice Border

Oven, in the book's wordsA slow oven

Ingredients

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

  1. Wash and boil the rice in clean white stock until the stock evaporates.

  2. Season with coarse sea salt and grated cheese.

  3. Press into a greased border mold and smooth the top.

  4. Cover with oiled paper and bake at 300°F (150°C) for 30 minutes.

  5. Remove from the oven and let cool slightly.

  6. Unmold and fill the center with small meat entrees.

  7. Serve.

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).

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

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