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Drink

Rice Coffee

Rice Coffee is a beverage made by grinding rice, steeping in boiling water, then adding milk and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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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 ↓

Rice Coffee

Ingredients

Directions

  1. Parch and grind the rice like coffee.

  2. Pour the boiling water over the ground rice.

  3. Let it stand in a warm place, but do not let it boil.

  4. Strain the mixture, then add boiled milk and sugar to taste.

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

    Shared aroma: 2-nonenal (fatty, green).

  2. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Rice + sugartop 26% of all pairs
    Smell alikelow
    Cooked together8,744 recipes

    Shared aroma: 2-nonenal (fatty, green).

Milk and sugar barely smell alike, yet cooks put them together in 77,875 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Rice
Parched and ground rice provides the roasted, coffee-like flavour and the body of the drink.
Boiled milk
Adds creaminess and softens the bitter, roasted notes of the rice infusion.

The step that matters

Letting the mixture stand without boiling. Holding it warm but below a boil lets the ground rice steep and release flavour gently. Boiling can make the infusion bitter and cloudy, and it can scorch the rice.

“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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