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Rice Soup

A simple soup made with stock, rice, milk, and egg yolks, seasoned with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and rice are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Rice Soup

Oven, in the book's wordsA slow oven

Ingredients

Directions

Make the soup

  1. Boil the stock in a pot.

  2. Add the well-washed rice and simmer gently for about 30 minutes, or until the rice is thoroughly cooked.

  3. Rub the mixture through a fine sieve and return it to the pot.

  4. Add the milk and bring to a boil.

Finish and serve

  1. Beat the egg yolks with a little milk or cold stock.

  2. Let the soup cool slightly, then stir in the egg mixture until the soup thickens.

  3. Season to taste and serve.

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 + ricetop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  2. Pepper + ricetop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

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

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  4. Milk + peppertop 22% of all pairs
    Smell alikemoderate
    Cooked together26,984 recipes

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

  5. Egg + ricetop 28% of all pairs
    Smell alikemoderate
    Cooked together8,350 recipes

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

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

What each ingredient does

Rice
Breaks down during simmering so it thickens the soup and gives it body when sieved.
White second stock
Forms the liquid base that carries the flavour of the soup.
Milk
Adds richness and a mild sweetness, and softens the flavour of the stock.
Egg yolks
Thicken the soup gently and add richness when stirred in off the heat.

The step that matters

Stirring in the egg yolks. Egg yolks thicken by gentle heat; if the soup is too hot when they go in, they can scramble into small curds. Letting it cool slightly first lets the yolks thicken it smoothly.

“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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