Name: Knuckle of Veal Stewed with Rice
Ingredients: 1 knuckle of veal; 1 cup rice; coarse sea salt; water

Why it works: Veal and rice 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 ↓

Knuckle of Veal Stewed with Rice

Ingredients

1 knuckle of veal
1 cup rice
coarse sea salt
water

Directions

Make the broth

Cover the knuckle of veal with water in a large pot and add a pinch of coarse sea salt.
Bring to a boil, then reduce heat and simmer until the meat is tender.
Remove the knuckle and strain the broth.

Cook and serve

Add rice to the broth in the same pot and cook until the rice is tender.
Serve the veal over the rice.

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.

Veal + ricetop 19% of all pairs

Smell alikemoderate

Cooked 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

Veal knuckle: Provides the main meat and, as it simmers, gelatinous body to the broth.
Rice: Absorbs the broth as it cooks, becoming tender and adding bulk to the stew.

“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.