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Dessert

Ground Rice Souffle

A light, airy soufflé made with ground rice, milk, eggs, butter, sugar, and vanilla.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Ground 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 3 tablespoons of ground rice with 3 tablespoons of milk until smooth.

  2. In an enamelled saucepan, combine the rice mixture with the remaining milk and add ½ ounce of butter.

  3. Stir continually over medium heat for about 10 minutes, until thickened.

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

  5. Beat the yolks in a bowl, then add the thickened milk and rice mixture, mixing well.

  6. Stir in 1 tablespoon of caster sugar and 3 drops of vanilla flavoring.

Bake and serve

  1. Whisk the egg whites to stiff peaks and gently fold them into the mixture.

  2. Pour the mixture into a lightly buttered pie dish and bake in a preheated oven at 350°F (175°C) for about 20 minutes.

  3. Serve hot in the baking dish, optionally sprinkling a little caster sugar on top.

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 + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

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

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

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

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

  4. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Rice + vanillatop 11% of all pairs
    Smell alikemoderate
    Cooked together1,352 recipes

    Shared aroma: guaiacol (smoky, sweet).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Ground rice
Thickens the milk into a smooth base that gives the soufflé body.
Eggs
Egg whites whipped to stiff peaks lift the mixture, and yolks enrich it and help it set.
Milk
Provides the liquid that the rice thickens into a custard-like base.
Butter
Adds richness and fat for a tender texture and flavor.
Caster sugar
Sweetens the base and adds a little flavor to the finished soufflé.

The step that matters

Folding in the egg whites. Whites whipped to stiff peaks trap air that makes the soufflé rise. Folding gently preserves that air; stirring or deflating it leaves a dense, flat result.

“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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