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Baked Rice

A baked rice dish set in aspic, flavored with bay leaf, onion, cayenne, and finished with gelatin and whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Clove and pepper match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 17,451 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Baked Rice

Ingredients

Directions

Cook the rice

  1. Rinse the rice and cover it with cold water in a pot.

  2. Bring the pot to a boil, then strain and wash the rice in cold water.

  3. Add the rice to a pot with milk or stock, bay leaf, onion, salt, and cayenne pepper.

  4. Cook gently until the rice is tender and the liquid reduces to ½ cup.

  5. Remove the bay leaf and onion, then dissolve the gelatin into the rice.

Set in the mold

  1. Stir in the whipped cream until well mixed.

  2. Line a border mold with liquid aspic and garnish with chervil or coralline pepper.

  3. Pour the rice mixture into the mold and let it set.

Serve

  1. To serve, dip the mold in warm water, turn it out, and garnish with chopped aspic and a cold ragout.

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. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

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

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

  3. Clove + cherviltop 8% of all pairs
    Smell alikestrong
    Cooked together199 recipes

    Shared aroma: estragole (anise, licorice).

  4. Pepper + cherviltop 9% of all pairs
    Smell alikemoderate
    Cooked together867 recipes

    Shared aroma: estragole (anise, licorice).

  5. Rice + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together10,433 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Carolina rice
Starch that softens and thickens the milk or stock into a creamy body.
Gelatine
Sets the cooked rice mixture so it holds its shape when turned out.
Whipped cream
Adds fat and lightness, softening the texture of the set mixture.
Milk or vegetable stock
Provides the cooking liquid that the rice absorbs and turns creamy.

The step that matters

Dissolve the gelatin into the rice. Gelatine must be fully dissolved into the warm mixture before the cream is added, or it will set in lumps and the aspic will not hold its shape evenly when unmoulded.

Swap the onion

How well each one fits the dish's main ingredients (rice, milk, clove, pepper, cream, chervil):

  1. Leekfits better
  2. Chivefits better
  3. Lettucefits better
  4. Onionthe original

Fit is the average pairing score against rice, milk, clove, pepper, cream, chervil. 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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