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Dessert

Souffle of Rice with Apples

A baked souffle made with rice, apples, milk, butter, sugar, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Clove and cinnamon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,189 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

Souffle of Rice with Apples

Ingredients

Directions

The book gives no oven temperature. The 350°F in the steps was added when the recipe was transcribed, as a starting point.

Prepare the apples

  1. Peel, core, slice, and cook the apples with a little water, loaf sugar, lemon rind, and clove until soft.

  2. Remove the lemon rind and clove, then rub the apples through a sieve.

  3. Mix the apple puree with 1 oz of sugar and keep it warm.

Make the rice mixture

  1. Combine the ground rice with a little cold milk; boil the remaining milk with the cinnamon.

  2. Stir in the mixed rice and cook gently for 15 minutes.

  3. Add the remaining butter and sugar, mix well, remove the cinnamon, and stir in the egg yolks. Let cool slightly.

  4. Whisk the egg whites to stiff peaks and gently fold them into the rice mixture.

Bake and serve

  1. Fill a well-buttered souffle dish with alternating layers of rice and apple puree, finishing with a layer of rice.

  2. Sprinkle with castor sugar and bake in a moderate oven (350°F / 175°C) for about 30 minutes.

  3. Serve hot.

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 + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together14,189 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  2. Apple + cinnamontop 4% of all pairs
    Smell alikemoderate
    Cooked together5,598 recipes

    Shared aroma: methyl cinnamate (strawberry).

  3. Cinnamon + ricetop 4% of all pairs
    Smell alikestrong
    Cooked together2,137 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Apple + clovetop 6% of all pairs
    Smell alikemoderate
    Cooked together2,774 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  5. Lemon + cinnamontop 7% of all pairs
    Smell alikestrong
    Cooked together7,950 recipes

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

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

What each ingredient does

Eggs
Egg whites whipped to stiff peaks give the soufflé its light, risen structure, while yolks enrich it.
Ground rice
Thickens the milk into a set custard base that holds the layers together.
Sour cooking apples
Cooked and sieved into a puree, they add moisture, tartness and fruit flavour.
Milk
Forms the liquid base that the ground rice thickens into a creamy mixture.
Butter
Adds richness and fat for a tender texture and smooth flavour.

The step that matters

Folding the egg whites into the rice mixture. Whites must be whipped to stiff peaks and folded in gently. Stirring them vigorously knocks out the trapped air, so the soufflé rises less and turns dense.

Swap the lemon

How well each one fits the dish's main ingredients (apple, sugar, milk, butter, clove, cinnamon, rice):

  1. Vanillafits better
  2. Figfits better
  3. Peachfits better
  4. Lemonthe original

Fit is the average pairing score against apple, sugar, milk, butter, clove, cinnamon, rice. 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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