Name: Casserole of Rice Filled with Beef Palates
Ingredients: 2 cups rice; 2 cups beef palates; coarse sea salt to taste; water for cooking rice

Why it works: Rice and beef are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 2,265 recipes. Both carry 2-acetyl-1-pyrroline, which smells popcorn, roasted. The science ↓

Casserole of Rice Filled with Beef Palates

Ingredients

2 cups rice
2 cups beef palates
coarse sea salt to taste
water for cooking rice

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Cook the rice and beef

Cook the rice in boiling water until tender, then drain.
In a separate pot, prepare the beef palates by boiling them until cooked through.

Assemble and bake

Combine the cooked rice and beef palates in a casserole dish.
Season with coarse sea salt to taste.
Bake in a 350°F (175°C) oven until heated through.
Serve hot.

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.

Rice + beeftop 10% of all pairs

Smell alikemoderate

Cooked together2,265 recipes

Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

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

What each ingredient does

Rice: Forms the bulk of the casserole and absorbs moisture as it cooks and bakes.
Beef palates: Supply the main protein and savory, meaty 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.