Name: Cream of Rice a LA Victoria
Ingredients: 1 cup cream of rice; ¼ pound whole rice; 1 quart white consomme (chicken broth); 1 pint boiling cream; 1 tablespoon fresh butter

Why it works: Rice and chicken are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 4,769 recipes. Both carry (e,e)-2,4-decadienal, which smells fatty, deep fried. The science ↓

Cream of Rice a LA Victoria

Ingredients

Directions

Prepare the cream of rice as directed.
Twenty minutes before serving, add the boiled whole rice to the cream of rice.
Mix in the boiling cream and butter just before serving.

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 + chickentop 5% of all pairs

Smell alikemoderate

Cooked together4,769 recipes

Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).
Cream + buttertop 8% of all pairs

Smell alikemoderate

Cooked together41,516 recipes

Shared aroma: delta-dodecalactone (sweet, creamy).
Chicken + buttertop 15% of all pairs

Smell alikemoderate

Cooked together13,902 recipes

Shared aroma: 2-furfurylthiol (coffee, roasted).
Rice + buttertop 16% of all pairs

Smell alikemoderate

Cooked together9,645 recipes

Shared aroma: trans-2-nonenal (cardboard, fatty).
Cream + ricetop 23% of all pairs

Smell alikelow

Cooked together3,399 recipes

Shared aroma: 2-nonanone (fruity, floral).

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

What each ingredient does

Cream of rice: Forms the thick, smooth base that the dish is built on.
Whole rice: Adds a firmer, chewy texture against the smooth cream of rice.
Boiling cream: Adds richness and moisture, loosening and softening the mixture.
Butter: Adds fat for a rich, silky mouthfeel and flavor.

The step that matters

Adding the boiling cream and butter just before serving. Fat and cream added at the end stay distinct and glossy; if the mixture is held hot too long or stirred vigorously after adding them, the butterfat can separate and the texture turns greasy.

“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.

Chicken Broth257 recipes

Chicken Soup156 recipes

Creamed Chicken89 recipes

Rice Fritters84 recipes

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Cream of Rice a LA Victoria