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Rice and Tomato Soup

A simple soup of rice, tomatoes, butter, and water or stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Rice and tomato match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and 3,065 recipes mention both. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Rice and Tomato Soup

Ingredients

Directions

Prepare the rice

  1. Wash the rice well in cold water.

  2. Swell the rice in water over a slow fire.

  3. Add the butter and salt to taste.

  4. Boil for twenty minutes.

Prepare the tomatoes

  1. Skin and cut the tomatoes into pieces.

  2. Boil the tomatoes for a minute or two.

  3. Press the tomatoes through a sieve.

Combine and serve

  1. Add the tomato puree to the rice mixture.

  2. Add enough water or stock to achieve desired consistency.

  3. If using water, stir in the butter before serving.

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 aroma chemistry they share, and how many recipes mention both.

  1. Rice + tomatotop 6% of all pairs
    Aroma overlapstrong
    Mentioned together3,065 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Rice + buttertop 16% of all pairs
    Aroma overlapmoderate
    Mentioned together9,645 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Butter + tomatotop 22% of all pairs
    Aroma overlapmoderate
    Mentioned together6,918 recipes

    Shared aroma: 3-hexenal (apple, fruity).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Rice
Swells and thickens the soup, giving it body as it cooks.
Tomatoes
Provide the main flavour, acidity and colour, and body once pressed into a puree.
Butter
Adds fat and richness, rounding out the flavour of the soup.

“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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