Name: Ground-rice Moulded
Ingredients: rice; fresh butter; vinegar

Why it works: Rice and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 9,645 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Ground-rice Moulded

Ingredients

rice
fresh butter
vinegar

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Boil the rice until tender.
Pound the boiled rice until smooth.
Mould the rice into an oval or round block using a wooden spoon.
Brush the moulded rice with vinegar.
Color the rice in a 400°F (200°C) oven.
For cold entrees, spread the block with fresh butter.

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.

Rice + buttertop 16% of all pairs

Smell alikemoderate

Cooked together9,645 recipes

Shared aroma: trans-2-nonenal (cardboard, fatty).
Butter + vinegartop 23% of all pairs

Smell alikemoderate

Cooked together13,513 recipes

Shared aroma: isoamyl acetate (banana, pear).
Rice + vinegartop 26% of all pairs

Smell alikemoderate

Cooked together1,604 recipes

Shared aroma: 4'-methylacetophenone (bitter almond).