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Dessert

Cream of Rice a LA Victoria

A creamy rice dish made with whole rice, consomme, cream, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Cream of Rice a LA Victoria

Ingredients

Directions

Prepare

  1. Prepare the cream of rice as directed.

Finish and serve

  1. Twenty minutes before serving, add the boiled whole rice to the cream of rice.

  2. 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.

  1. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Rice + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. 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 body of the dish as its starch swells in liquid.
Whole rice
Adds a firmer, chewy texture that contrasts with the smooth cream of rice.
Boiling cream
Adds richness and moisture, giving a softer, silkier mouthfeel.
Butter
Adds fat for a rounded flavour and a glossy finish.
White consomme of fowls
Supplies the savoury liquid that gives the dish its base flavour.

The step that matters

Mix in the boiling cream and butter just before serving. Adding the cream and butter at the last moment keeps the butter glossy and the starch-thickened mixture smooth. Letting it sit after adding the fat can make it dull, greasy, or separated.

“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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