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Rice Paste for Savoury Dishes

A rice paste used as a wrapper for meat, made by cooking rice with liquid, salt, and egg.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Rice Paste for Savoury Dishes

Ingredients

Directions

Prepare

  1. Wash the rice thoroughly in several rinses.

Cook

  1. Put the rice in a covered pan with water or milk and simmer slowly.

  2. Add salt and cook until the rice is soft.

Shape and fill

  1. Mix in the egg with the cooked rice.

  2. Form the rice into a wall around a dish and place the meat inside.

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).

  2. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  3. Rice + eggtop 28% of all pairs
    Smell alikemoderate
    Cooked together8,350 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

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

What each ingredient does

Rice
Forms the starchy base that cooks soft and sets into a pliable paste.
Egg
Binds the cooked rice so it holds its shape when formed.

The step that matters

Cook the rice slowly in a covered pan until soft. Gentle simmering with a lid lets the rice absorb liquid evenly and soften fully. Rice cooked too fast or uncovered can scorch or stay firm, so the paste will not mold smoothly.

“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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