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Rice Paste for Small Tarts

A dough made from ground rice, water, butter, sugar, and egg, used for small tarts.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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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 ↓

Rice Paste for Small Tarts

Ingredients

Directions

  1. Boil the ground rice in a small quantity of water until soft.

  2. Beat the rice in a mortar with the butter and sugar.

  3. Add the beaten egg and mix well.

  4. If needed, add more rice flour to achieve the desired consistency.

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 + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

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

  2. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

  5. Rice + sugartop 26% of all pairs
    Smell alikelow
    Cooked together8,744 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

Ground rice
Forms the bulk of the paste and gives it body once cooked soft.
Butter
Adds fat and richness, keeping the paste tender and smooth.
Egg
Binds the paste together and adds richness and structure.
Sugar
Adds sweetness and a little browning during baking.

The step that matters

Boil the ground rice until soft. Ground rice must be fully cooked and softened before mixing, because raw starch stays grainy and does not gelatinize properly. Thorough cooking gives a smooth, workable paste that binds well with the butter and egg.

“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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