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Rice Boiled with Raisins

Rice boiled with raisins is a simple dish of rice and raisins cooked in water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Raisin and flour match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,075 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Rice Boiled with Raisins

Ingredients

Directions

Prepare

  1. Wash the rice in two or three waters and remove discolored grains.

  2. Mix the rice with the raisins.

  3. Tie the mixture in a well-floured cloth.

Cook

  1. Boil in water until cooked through.

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. Raisin + flourtop 1% of all pairs
    Smell alikestrong
    Cooked together9,075 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Rice + raisintop 12% of all pairs
    Smell alikemoderate
    Cooked together565 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Rice + flourtop 16% of all pairs
    Smell alikemoderate
    Cooked together6,611 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Rice
Provides the starchy base that swells and sets as it cooks.
Raisins
Add sweetness and a chewy texture as they soften in the cooking water.

The step that matters

Tie the mixture in a well-floured cloth. The cloth must be snug enough to hold the rice and raisins together while they boil. The flour coat forms a skin that keeps the surface from sticking to the cloth.

“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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