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Rice and Apple Souffle

A souffle made with cooked apples, ground rice, sugar, butter, milk, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Apple and clove are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,774 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Rice and Apple 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.

Prepare the apple purée

  1. Cook the apples with 2 tablespoons of water, moist sugar, butter, lemon rind, clove, and cinnamon in a jar placed in a saucepan of boiling water until soft.

  2. Rub the cooked apples through a fine sieve.

Make the rice custard

  1. Mix the ground rice smoothly with a little cold milk.

  2. Boil the remaining milk, add the blended rice and milk, and simmer gently for 5 minutes.

  3. Add the sugar, let the mixture cool slightly, then add each egg yolk separately, beating well after each addition.

  4. Gently fold in the stiffly whisked egg whites.

Assemble and bake

  1. Fill a well-buttered souffle dish with alternate layers of rice and apple puree, finishing with a pyramidal layer of rice.

  2. Dredge the top with castor sugar and bake in a moderate oven at 350°F (175°C) for about 30 minutes.

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. Apple + clovetop 6% of all pairs
    Smell alikemoderate
    Cooked together2,774 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Butter + milktop 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. Lemon + clovetop 10% of all pairs
    Smell alikestrong
    Cooked together8,150 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Apple + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together4,104 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

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

What each ingredient does

Eggs
Egg yolks thicken the custard and egg whites whisked stiff lift the souffle as it bakes.
Ground rice
Cooked in milk, it thickens the custard and gives the layers a soft, set body.
Sour cooking apples
Cooked down and sieved into a purée, they add moisture and a tart flavour to the layers.
Milk
Forms the liquid base of the rice custard, adding moisture and softness.
Castor sugar
Sweetens the custard and, dredged on top, helps the crust brown lightly in the oven.
Butter
Adds richness and fat to the apple purée, giving a softer, rounder flavour.

The step that matters

Folding in the egg whites. Stiffly whisked whites trap air that makes the souffle rise. Folding gently keeps that air in; stirring or deflating the mixture leaves a dense, flat result.

Swap the clove

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

  1. Cinnamonfits better
  2. Nutmegfits better
  3. Gingerfits better
  4. Clovethe original

Fit is the average pairing score against apple, rice, sugar, butter, egg, milk, lemon. 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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