Why it works: Rice and egg are a kitchen classic. They rank in the top 28% of all ingredient pairs, and cooks put them together in 8,350 recipes. Both carry (e,e)-2,4-decadienal, which smells fatty, deep fried. The science ↓
Rice Soup
Ingredients
Directions
Boil the rice in stock.
Rinse the rice through a fine sieve.
Put the stock in a small soup pot and bring to a boil.
Add a liaison of 6 beaten eggs to the stock.
Reserve half of the boiled rice to add to the soup later.
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.
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Rice + eggtop 28% of all pairsSmell alikemoderateCooked 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
- Cooked rice adds body and starch, giving the soup substance and a more filling texture.
- Stock
- Forms the liquid base of the soup and carries most of its flavor.
- Eggs
- Beaten eggs set when heated, thickening the stock and adding richness to the soup.
The step that matters
Adding the egg liaison to the stock. Eggs set when heated, so they thicken the stock smoothly only if they are blended in evenly. Dropping them into a fast boil without stirring can cause them to scramble into curds instead of thickening the soup.
“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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