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Dessert

Rice Souffle

A baked rice soufflé made with ground rice, milk, eggs, sugar, and flavorings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Rice Souffle

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Make the base

  1. Mix the ground rice with 6 tablespoons of milk until smooth.

  2. In a saucepan, combine the rice mixture with the remaining milk and butter, stirring over medium heat for about 30 minutes until thickened.

  3. Separate the yolks from the whites of the eggs.

  4. Beat the yolks in a bowl and stir in the rice mixture and enough sugar to sweeten.

Fold and bake

  1. Whisk the egg whites until stiff peaks form.

  2. Gently fold the whisked whites into the rice mixture.

  3. Pour the mixture into a souffle dish and bake in a preheated oven at 350°F (175°C) for about 30 minutes.

  4. Remove from the oven, sprinkle sifted sugar on top, and serve immediately.

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

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

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

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

  3. Rice + lemontop 12% of all pairs
    Smell alikemoderate
    Cooked together4,366 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  4. Milk + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

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

  5. Rice + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

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

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

What each ingredient does

Eggs
Whites trapped air for lift, and yolks enrich the base and add richness.
Ground rice
Thickens the milk into a stable base that holds the soufflé's structure.
Milk
Provides the liquid that the rice thickens into a smooth custard base.
Butter
Adds fat for a softer, richer texture in the base.
Sugar
Sweetens the base and adds a little stability to the whisked whites.

The step that matters

Folding the whites into the base. Whisked egg whites hold air that gives the soufflé its rise. Folding gently keeps that air in; stirring or deflating the whites leaves a dense, flat result.

Swap the lemon

How well each one fits the dish's main ingredients (rice, milk, egg, sugar, butter):

  1. Vanillafits better
  2. Coconutfits better
  3. Figfits about as well
  4. Lemonthe original

Fit is the average pairing score against rice, milk, egg, sugar, butter. Candidates are from the same food group and used in at least 100 recipes.

“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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