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Boiled Rice

A simple dish of rice cooked with salt, milk, and optional sugar, butter, and nutmeg.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Rice and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Boiled Rice

Ingredients

Directions

Prepare the rice

  1. Wash the rice thoroughly in several changes of water.

  2. Boil the rice for 15 to 20 minutes.

  3. Drain the water.

  4. Pour fresh boiling water over the rice.

Finish cooking

  1. Season with salt.

  2. Add 2 cups of milk.

  3. Cover tightly.

  4. Steam or simmer for 15 minutes without boiling.

Serve

  1. Serve with meats or as a dessert with sugar, butter, and nutmeg.

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 + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 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
Its starch absorbs the liquid and softens, forming the body of the dish.
Milk
Adds richness and a creamy texture as the rice absorbs it.

The step that matters

Steam or simmer without boiling. Once the milk is added, a hard boil can scorch the milk on the base of the pan or boil it over. Gentle heat with a tight cover lets the rice absorb the liquid evenly and become tender.

“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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