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 ↓
An Excellent Broth
Ingredients
Directions
In a pot, combine rice and milk, and bring to a boil.
Add calf's feet and simmer until tender.
Strain the broth to remove solids.
Serve warm.
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 + milktop 7% of all pairsSmell alikemoderateCooked 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
- Rice
- Starch that thickens the broth and gives it body as it cooks.
- Milk
- Adds richness and softness, and its proteins help give the broth a creamy body.
- Calf's feet
- Releases gelatin during long simmering, giving the broth a rich, silky texture.
The step that matters
Simmer until tender. Calf's feet need a long, gentle simmer so their connective tissue breaks down into gelatin. Boiling hard can cloud the broth and toughen the milk proteins, so keep it at a low simmer.
“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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