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Dessert

Souffle of Ground Rice

A baked rice souffle made with ground rice, milk, eggs, sugar, butter, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Souffle of Ground Rice

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the base

  1. Combine ground rice and milk in a clean saucepan.

  2. Boil until thick, stirring constantly to prevent burning.

  3. Remove from heat and stir in egg yolks, sugar, butter, and salt. Mix well and let cool.

Fold and bake

  1. Whisk egg whites until stiff peaks form.

  2. Gently fold the whisked egg whites into the cooled mixture.

  3. Pour the mixture into a baking dish.

  4. Bake at 350°F (175°C) until set and golden.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

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

  4. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Ground rice
Thickens the milk into a stable base that holds the soufflé's structure.
Egg whites
Whipped into foam, they lift the mixture and give the soufflé its airy rise.
Egg yolks
Enrich the base and help it set into a custard-like texture.
Butter
Adds fat for richness and a softer, more tender crumb.
Sugar
Sweetens the base and helps browning on the crust.

The step that matters

Gently fold the whisked egg whites into the cooled mixture. Egg white foam traps air that makes the soufflé rise. Vigorous stirring deflates it, and a base that is still warm can melt the foam and cause collapse.

“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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