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Moulded Rice Casserole

A casserole of boiled rice shaped into a mould and baked with gravy, optionally with bread crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Rice and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 1,259 recipes. Both carry 2-acetyl-1-pyrroline, which smells popcorn, roasted. The science ↓

Moulded Rice Casserole

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the rice

  1. Boil the rice until tender.

  2. Mash it with a strong wooden spoon against the sides of the pot until smooth.

  3. Allow the rice to cool.

  4. Shape it into a mould like a raised pie using your hands.

Assemble and bake

  1. If desired, cut bread to shape.

  2. Fill half the inside of the mould with bread, ensuring a thick crust remains.

  3. Fill the mould with the gravy and any additional ingredients.

  4. Bake in a 400°F (200°C) oven until colored but not dried out.

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 + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together1,259 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

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

What each ingredient does

Rice
Forms the shell; mashed cooked starch becomes firm and holds its shape as it cools.
Gravy
Provides moisture and flavour for the filling inside the rice shell.
Bread
Fills the centre so the rice crust can stay thick.

The step that matters

Bake until colored but not dried out. Baking browns the rice surface through browning reactions, but too long drives off the gravy's moisture and leaves the filling dry and tight. Watch colour and texture rather than only the clock.

“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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