Why it works: Rice and veal are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 1,119 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓
Rice Soup. Potage Au Riz.
Ingredients
Directions
Prepare the rice
Wash the rice in several waters.
Boil the rice, then drain it.
Cook the rice
Place the rice in a small pot or stewpan.
Wet the rice slightly.
Cook the rice slowly over low heat until done.
Add a sufficient quantity of consommé or veal broth.
Season with salt.
Serve
Serve.
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.
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Rice + vealtop 19% of all pairsSmell alikemoderateCooked together1,119 recipes
Shared aroma: 2,4-nonadienal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Good rice
- Forms the body of the soup as its starches soften and thicken the liquid during slow cooking.
- Consommé or blond veal broth
- Supplies the liquid and savoury flavour that the rice absorbs and carries.
The step that matters
Cook the rice slowly over low heat until done. Gentle heat lets the rice grains soften evenly without bursting or sticking to the pot. High heat can scorch the bottom and leave some grains hard while others break down.
“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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