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Rice Omelet

A baked rice and egg mixture with almonds and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Rice and almond match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 1,456 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Rice Omelet

Ingredients

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.

Prepare

  1. Boil the rice and let it cool.

Make the omelet

  1. Add the egg yolks, chopped almonds, lemon peel, and sugar to the rice.

  2. Fold in the beaten egg whites gently.

  3. Pour the mixture into a pie dish and bake at 350°F (175°C) until set.

Serve

  1. Serve warm with fruit sauce.

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 + almondtop 6% of all pairs
    Smell alikestrong
    Cooked together1,456 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  3. Milk + almondtop 16% of all pairs
    Smell alikemoderate
    Cooked together5,800 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Almond + sugartop 18% of all pairs
    Smell alikemoderate
    Cooked together15,679 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

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

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

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

What each ingredient does

Rice
Forms the bulk and body of the omelet, holding the mixture together as it cools and sets.
Eggs
Egg yolks enrich the mixture, and beaten whites lift it and help it set when baked.
Almonds
Add texture and a nutty aroma that contrasts with the soft interior.
Sugar
Adds sweetness and helps the baked surface brown lightly.

The step that matters

Fold in the beaten egg whites gently. Beaten whites trap air that gives the omelet its lift. Stirring vigorously deflates the foam, leaving a dense, flat result after baking.

Swap the almond

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

  1. Almondthe original
  2. Peanutfits about as well
  3. Milletfits about as well
  4. Sesamefits about as well

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