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Kedgeree Au Paprika

A British rice dish with prawns, hard‑boiled egg, butter, and paprika.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and cheese are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 7,962 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Kedgeree Au Paprika

Ingredients

Directions

Prepare the rice

  1. Pick, wash, and blanch the rice, then drain well.

  2. In a saucepan, melt the butter and stir in the rice for a few minutes.

Cook and season

  1. Moisten with stock and cook until tender, adding more stock as needed.

  2. Season with salt, a pinch of grated nutmeg, and enough paprika to tint the rice pink.

  3. Chop the prawns or shrimps, keeping a few for garnish, and chop the white of the hard-boiled egg.

  4. Add the prawns, egg white, and cheese to the rice, stirring gently until heated through.

Serve

  1. Serve hot, garnished with the yolk of the hard-boiled egg, remaining prawns or shrimps, and watercress.

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. Butter + cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Shrimp + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together2,931 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  3. Rice + shrimptop 11% of all pairs
    Smell alikemoderate
    Cooked together1,055 recipes

    Shared aroma: 3-methylbutanol (malty, whiskey).

  4. Rice + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

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

  5. Rice + cheesetop 14% of all pairs
    Smell alikemoderate
    Cooked together942 recipes

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

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

What each ingredient does

Rice
Absorbs the stock and cooks into the tender body of the dish.
Butter
Coats the rice grains and adds richness and flavour when melted.
Prawns or shrimps
Provide the main seafood flavour and tender, delicate texture.
Hard-boiled egg
Adds softness and richness through the chopped white and yolk.
Grated cheese
Melts into the warm rice, adding savoury richness.

The step that matters

Cooking the rice in stock. Adding stock gradually lets the rice absorb liquid and become tender without turning mushy or leaving it dry. Cooking too fast or with too much liquid at once can make the grains uneven or sticky.

“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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