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Plain Savoury Purde of Rice Soup

A simple rice soup made with rice, broth, and grated Parmesan cheese.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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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 ↓

Plain Savoury Purde of Rice Soup

Ingredients

Directions

Prepare the rice

  1. Parboil the rice in water for 10 minutes, then drain.

Cook and serve

  1. Add the drained rice to the broth.

  2. Cook until the rice is tender.

  3. Serve hot, adding grated Parmesan cheese to each bowl.

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. Rice + parmesan cheesetop 9% of all pairs
    Smell alikemoderate
    Cooked together879 recipes

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

  2. Rice + beeftop 10% of all pairs
    Smell alikemoderate
    Cooked together2,265 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  3. Beef + parmesan cheesetop 18% of all pairs
    Smell alikemoderate
    Cooked together726 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

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

What each ingredient does

Rice
Provides the main body of the soup and releases starch that slightly thickens the broth.
Beef broth or chicken broth
Supplies the savory liquid base in which the rice softens and absorbs flavor.

The step that matters

Cook until the rice is tender. Rice keeps softening in hot liquid, so removing the soup from heat once the grains are just tender prevents mushy rice and an overly thick, cloudy broth.

“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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