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Rice, Curried

A rice dish flavored with mustard, horseradish, parsley, lemon juice, and brown meat stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Mustard and horseradish match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,832 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Rice, Curried

Ingredients

Directions

Prepare the rice

  1. Wash the rice and remove any faulty grains.

  2. In a saucepan, bring water to a boil with salt and the scalded onion.

  3. Place the rice in a thin cloth bag and drop it into the boiling water without touching it.

  4. Cover the saucepan and boil until the rice is tender.

Season and serve

  1. Transfer the rice to a clean saucepan and add mustard, horseradish, parsley, and lemon juice.

  2. Chop the boiled onion and add it along with the brown meat stock thickened with baked flour.

  3. Stir for a few minutes, then serve on a hot dish with beef or veal.

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. Mustard + horseradishtop 1% of all pairs
    Smell alikestrong
    Cooked together1,832 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Horseradish + parsleytop 6% of all pairs
    Smell alikestrong
    Cooked together562 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Onion + mustardtop 6% of all pairs
    Smell alikestrong
    Cooked together9,259 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Onion + horseradishtop 7% of all pairs
    Smell alikestrong
    Cooked together1,784 recipes

    Shared aroma: coumarin (sweet, hay).

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 dish and absorbs the seasoned stock as it cooks through.
Brown meat stock
Supplies savoury, meaty flavour and liquid that gives the rice moisture.
Baked flour
Thickens the stock so it clings to the rice rather than pooling beneath it.
Lemon juice
Adds acidity that brightens the flavour and balances the richness of the stock.
Mixed mustard
Contributes sharp, pungent flavour that cuts through the richness of the meat stock.

The step that matters

Drop the rice bag without touching it, then boil until tender. Rice grains stuck together or to the pot can scorch or cook unevenly, and in a cloth bag the grains need room to swell in the boiling water so they cook evenly.

Swap the lemon

How well each one fits the dish's main ingredients (rice, onion, mustard, horseradish, parsley, meat, flour):

  1. Avocadofits better
  2. Limefits better
  3. Lemonthe original
  4. Coconutfits less well

Fit is the average pairing score against rice, onion, mustard, horseradish, parsley, meat, flour. Candidates are from the same food group and used in at least 100 recipes.

“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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