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Steamed Rice

A simple dish of Carolina rice cooked in milk and salt, steamed for two hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Steamed Rice

Why it works: Rice and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Steamed Rice

Ingredients

Directions

Prepare

  1. Pick over and wash the rice.

  2. Place the rice in a 2-quart dish with the milk and salt.

Steam and serve

  1. Set the dish in a steamer with a tight-fitting cover.

  2. Steam for 2 hours, stirring lightly with a fork occasionally to prevent packing.

  3. Serve with cream and sugar.

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.

Photo for illustrative purposes only · Contact us to use it

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 + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 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

Carolina rice
Forms the body of the dish as its starch softens and swells during slow steaming.
Fresh milk
Provides the cooking liquid, which the rice absorbs while adding richness and a mild sweetness.

The step that matters

Stirring lightly with a fork during steaming. Rice grains can settle and stick together as they cook and absorb liquid. Occasional gentle stirring keeps them separate so the texture stays loose rather than packed into a dense mass.

“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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