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Rice and Green-pea Soup

A soup made with rice, green peas, milk, butter, water, pepper, and sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Rice and Green-pea Soup

Ingredients

Directions

  1. Boil the rice in the water for 10 minutes.

  2. Add the peas, butter, pepper, and salt.

  3. Cook until the rice and peas are tender.

  4. Add the milk and bring the soup to a boil before serving.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  3. Rice + peastop 9% of all pairs
    Smell alikemoderate
    Cooked together1,434 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  4. Rice + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

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

  5. Peas + peppertop 15% of all pairs
    Smell alikemoderate
    Cooked together5,331 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Rice
Starch that thickens the soup and gives it body as it softens.
Green peas
Provide sweetness, color, and soft texture once cooked through.
Milk
Adds richness and creaminess, softening the soup's flavor.
Butter
Adds fat that carries flavor and gives a smooth mouthfeel.

The step that matters

Adding the milk and bringing to a boil. Milk can scorch on the bottom of the pot and curdle or separate if it boils hard for too long. Stir constantly over moderate heat and heat only until the soup is hot before serving.

Swap the peas

How well each one fits the dish's main ingredients (rice, milk, butter, pepper):

  1. Beansfits better
  2. Peanutfits better
  3. Almondfits better
  4. Peasthe original

Fit is the average pairing score against rice, milk, butter, pepper. 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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