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Ground Rice Omelet

A fluffy omelet made with ground rice, milk, eggs, sugar, lemon, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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 ↓

Ground Rice Omelet

Ingredients

Directions

Make the rice base

  1. Moisten the ground rice with cold milk and stir it into boiling milk.

  2. Simmer for 20 minutes, then transfer to a basin and let it cool completely.

Finish and cook

  1. Beat the eggs and mix them into the cooled rice.

  2. Add sugar, lemon rind, and lemon juice, then beat for 10 minutes.

  3. Divide the mixture into 3 parts and fry each in butter until pale brown.

  4. Serve hot.

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 + lemontop 12% of all pairs
    Smell alikemoderate
    Cooked together4,366 recipes

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

  4. Milk + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

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

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

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

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

What each ingredient does

Ground rice
Thickens the milk into a set, custard-like base once simmered and cooled.
Fresh eggs
Bind the mixture and set when fried, giving the omelet its structure.
Butter
Fat for frying that browns the outside of each omelet.
Granulated sugar
Adds sweetness and helps the surface brown during frying.
Lemon juice
Adds acidity that brightens the flavor of the sweet base.

The step that matters

Let the rice cool completely before adding the eggs. Adding beaten eggs to hot rice mixture can scramble them and leave lumps. Cooling the thickened base first keeps the eggs smooth and lets the mixture set evenly when fried.

Swap the lemon

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

  1. Vanillafits better
  2. Coconutfits better
  3. Figfits about as well
  4. Lemonthe original

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