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Veal and Rice

Veal cooked with rice, flavored with mace and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Rice and mace work together. They rank in the top 17% of all ingredient pairs, and cooks put them together in 932 recipes. Both carry alpha-pinene, which smells pine, turpentine. The science ↓

Veal and Rice

Ingredients

Directions

Prepare

  1. Pick out discolored grains from the rice.

  2. Wash and soak the rice in soft water for 30 minutes.

  3. Strain the rice and add it to a saucepan with the veal.

Cook and serve

  1. Stir occasionally to prevent burning.

  2. When the meat is done, serve it on a dish with the rice around it.

  3. Boil the mace with the rice.

  4. Add the salt after cooking.

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 + macetop 17% of all pairs
    Smell alikelow
    Cooked together932 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  2. Veal + macetop 18% of all pairs
    Smell alikelow
    Cooked together3,761 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  3. Veal + ricetop 19% of all pairs
    Smell alikemoderate
    Cooked together1,119 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

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

What each ingredient does

Veal
The main protein, which becomes tender as it cooks slowly with the rice.
Rice
Absorbs liquid and softens, forming the starchy base around the meat.
Mace
Adds a warm, aromatic flavour as it boils with the rice.

The step that matters

Soaking the rice. Soaking lets the grains take up water before cooking, so they cook more evenly and stay separate instead of breaking or turning mushy.

Swap the mace

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

  1. Turmericfits better
  2. Celeryfits better
  3. Parsleyfits better
  4. Macethe original

Fit is the average pairing score against veal, rice. 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.

More veal and rice recipes

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