Name: Cream of Rice a LA Victoria
Ingredients: ¼ pound whole rice; 1 quart white consomme of fowls; 1 pint boiling cream; 1 pat fresh butter

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

¼ pound whole rice
1 quart white consomme of fowls
1 pint boiling cream
1 pat fresh butter

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 fresh 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.

Cream + buttertop 8% of all pairs

Smell alikemoderate

Cooked together41,516 recipes

Shared aroma: delta-dodecalactone (sweet, creamy).
Rice + buttertop 16% of all pairs

Smell alikemoderate

Cooked together9,645 recipes

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

Smell alikelow

Cooked together3,399 recipes

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