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Rice Broth

A broth made with rice, potatoes, egg, and beef or mutton broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Beef and chicken match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 2,148 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Rice Broth

Ingredients

Directions

Prepare

  1. Boil the rice in a kettle until cooked.

  2. Strain the beef or mutton broth.

Make the soup

  1. Add the cooked rice to the broth and boil for an additional 30 minutes.

  2. Dice the potatoes and add them to the soup.

  3. In a separate bowl, beat the egg yolk and stir it into the soup before serving.

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. Beef + chickentop 4% of all pairs
    Smell alikestrong
    Cooked together2,148 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  2. Rice + chickentop 5% of all pairs
    Smell alikemoderate
    Cooked together4,769 recipes

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

  3. Rice + potatotop 7% of all pairs
    Smell alikestrong
    Cooked together851 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  4. Potato + chickentop 7% of all pairs
    Smell alikemoderate
    Cooked together2,756 recipes

    Shared aroma: (z)-4-decenal (green, must).

  5. Potato + beeftop 8% of all pairs
    Smell alikemoderate
    Cooked together2,052 recipes

    Shared aroma: sotolon (curry, maple).

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

What each ingredient does

Rice
Cooks down into the soup, adding body and making it thicker.
Potatoes
Soften during simmering, adding starch and a soft, filling texture.
Egg
Stirred into the hot soup, it thickens lightly and adds richness.
Beef or mutton broth
Forms the liquid base, supplying the main savory flavour.

The step that matters

Stirring in the beaten egg. Adding the egg to very hot soup without stirring can scramble it into strands. Stirring steadily as it goes in helps it disperse and thicken the broth smoothly.

Swap the potato

How well each one fits the dish's main ingredients (rice, egg, beef, chicken):

  1. Asparagusfits about as well
  2. Potatothe original
  3. Tomatofits about as well
  4. Capsicumfits less well

Fit is the average pairing score against rice, egg, beef, chicken. Candidates are from the same food group and used in at least 100 recipes.

“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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