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Potage Au Riz, or Rice Soup

A simple rice soup made with rice, celery, consommé, 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 celery are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 2,169 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Potage Au Riz, or Rice Soup

Ingredients

Directions

Prepare the rice

  1. Pick and rinse the rice.

  2. Blanch the rice in boiling water.

  3. Drain the rice using a sieve.

Simmer the soup

  1. In a soup pot, combine the rice and celery.

  2. Pour in the consommé.

  3. Simmer on low heat for 3 hours.

  4. If the soup thickens, add more consommé.

  5. Season with salt.

  6. Remove the celery.

  7. Serve.

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 + celerytop 7% of all pairs
    Smell alikemoderate
    Cooked together2,169 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

What each ingredient does

Rice
Starch that thickens the consommé as it simmers and softens into the soup.
Celery
Adds aromatic flavour to the consommé during the long simmer and is removed before serving.
Consommé
Clear seasoned liquid that forms the soup base and supplies most of its moisture.

The step that matters

Simmer on low heat for 3 hours. Low, gentle heat keeps the liquid from boiling hard, which would break down the rice unevenly and cloud the clear consommé. Check the thickness during the simmer.

“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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