Name: Cannelons of Brioche Paste
Ingredients: 7 ounces of rice; boiling lard or butter; fine sugar (optional)

Why it works: Rice and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 9,645 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Cannelons of Brioche Paste

Ingredients

7 ounces of rice
boiling lard or butter
fine sugar (optional)

Directions

Wipe the rice clean with a dry cloth.
Prepare a pan of boiling lard or butter.
Slide the cannelons gently into the pan.
Fry for about 5 minutes until they begin to brown.
Remove the pan from the fire to prevent over-browning.
Drain the cannelons well and dry them on a soft cloth before the fire.
Dish them on a napkin, layering them or piling them high in the center.
Sift fine sugar over them if desired.

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.

Rice + buttertop 16% of all pairs

Smell alikemoderate

Cooked together9,645 recipes

Shared aroma: trans-2-nonenal (cardboard, fatty).
Butter + sugartop 17% of all pairs

Smell alikemoderate

Cooked together98,233 recipes

Shared aroma: guaiacol (smoky, sweet).
Rice + sugartop 26% of all pairs

Smell alikelow

Cooked together8,744 recipes

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