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Dessert

Another Rice Paste

A dough made from boiled rice, butter, and egg, rolled to cover a fruit tart.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Rice and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 9,645 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Another Rice Paste

Ingredients

Directions

  1. Boil 1 pint of water and add ½ pound of good rice.

  2. Drain the water and pound the rice in a mortar with 1 tablespoon of butter and 1 beaten egg.

  3. Roll out the mixture to cover a fruit tart.

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

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

  2. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Rice + eggtop 28% of all pairs
    Smell alikemoderate
    Cooked together8,350 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

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

What each ingredient does

Rice
Forms the bulk of the paste, and its starch thickens and binds it once cooked and pounded.
Egg
Binds the pounded rice together so it holds its shape when rolled out.
Butter
Adds fat that softens the paste and makes it more pliable for rolling.

The step that matters

Pounding the cooked rice with butter and egg. Rice must be thoroughly broken down while still warm so the starch becomes smooth and cohesive. Incomplete pounding leaves lumps that prevent the paste from rolling evenly and holding together.

“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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