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Consommé Au Riz

A consommé broth served with cooked rice, optionally topped with 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 ↓

Consommé Au Riz

Ingredients

Directions

  1. Wash and boil the rice in water for 10 minutes.

  2. Drain the rice and boil it in the consommé until tender and separated.

  3. Serve with Parmesan cheese on the side if desired.

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).

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

What each ingredient does

Rice
Starch that softens and thickens the consommé as it cooks, giving body to the broth.
Consommé
Clear stock that cooks the rice and supplies the main savory flavor of the dish.

“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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