Skip to main content
Main

Buttered Rice

A sweet rice dish cooked with milk, butter, sugar, and cinnamon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Rice and cinnamon match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 2,137 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Buttered Rice

Ingredients

Directions

Prepare

  1. Wash and pick the rice, then drain it.

Cook

  1. Combine the rice with enough new milk to just swell it in a pot over medium heat.

  2. Cook until tender.

  3. Pour off the milk.

Finish and serve

  1. Add a bit of butter, a little sugar, and pounded cinnamon.

  2. Shake gently to prevent burning.

  3. Serve.

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 + cinnamontop 4% of all pairs
    Smell alikestrong
    Cooked together2,137 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

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

  4. Milk + cinnamontop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Sugar + cinnamontop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

Sugar and cinnamon barely smell alike, yet cooks put them together in 30,779 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
Forms the body of the dish, softening as it absorbs the milk and cooks through.
New milk
Provides the liquid that swells and tenderizes the rice as it cooks.
Butter
Adds richness and a smooth, fatty mouthfeel to the cooked rice.
Sugar
Adds sweetness that balances the mild, creamy flavor of the milk and rice.
Pounded cinnamon
Adds warm aroma and flavor to the finished rice.

The step that matters

Shake gently to prevent burning. Once the milk is poured off, the rice sits in a dry pot over heat and can scorch on the bottom. Gentle shaking keeps the grains moving so they heat evenly without sticking or burning.

“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.

You might also like

Rice FrittersRice Fritters84 recipesSteamed RiceSteamed Rice48 recipesRice Griddle CakesRice Griddle Cakes28 recipesRice and Cheese CasseroleRice and Cheese Casserole23 recipes