Why it works: Rice and parmesan cheese work together. They rank in the top 9% of all ingredient pairs, and cooks put them together in 879 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓
Consomme Au Riz
Ingredients
Directions
Wash and boil the rice in water for 10 minutes.
Drain the rice and boil it in the Consomme until tender and separated.
Serve with Parmesan cheese on the side, if desired.
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 + parmesan cheesetop 9% of all pairsSmell alikemoderateCooked together879 recipes
Shared aroma: 4'-methylacetophenone (bitter almond).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Rice
- Starch that swells as it cooks, thickening the broth slightly and giving the soup its body.
- Consommé
- Clear seasoned stock that serves as the cooking liquid and the main flavour of the dish.
The step that matters
Boiling the rice until tender and separated. Rice keeps absorbing liquid and softening as it sits, so it can turn mushy if overcooked. Stopping at tender but separate grains keeps the consommé clear and the rice pleasantly firm.
“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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