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Soup

Rice Cheese Soup

A simple soup made with rice, water, milk, cheese, butter, and seasoning.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 Cheese Soup

Ingredients

Directions

  1. Cook the rice in the milk and water until tender.

  2. Add the cheese, butter, and seasoning.

  3. Let the soup boil until the cheese is dissolved.

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. Cheese + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Milk + cheesetop 10% of all pairs
    Smell alikemoderate
    Cooked together4,426 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  5. Rice + cheesetop 14% of all pairs
    Smell alikemoderate
    Cooked together942 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
Releases starch as it cooks, giving the soup body and a thicker texture.
Milk
Adds creaminess and richness to the soup base.
Cheese
Melts into the liquid to add savoury flavour and a rich, smooth body.
Butter
Adds fat for a richer mouthfeel and a smoother finish.

The step that matters

Let the soup boil until the cheese is dissolved. Cheese melts best when heated gently. Prolonged or very hot boiling can make dairy proteins tighten and clump, and fat can separate, leaving the soup grainy or oily.

“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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