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Rice Milk

A simple milk and broth-based rice beverage.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Rice Milk

Why it works: Milk and rice are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Rice Milk

Ingredients

Directions

Prepare

  1. Combine milk and broth in a saucepan.

  2. Add soaked rice, chopped onions, salt, and white pepper.

Cook

  1. Bring to a boil, stirring frequently to prevent burning and sticking.

  2. Cook until rice is tender but not 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.

Photo for illustrative purposes only · Contact us to use it

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 + ricetop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  2. Rice + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together10,433 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Veal + oniontop 17% of all pairs
    Smell alikelow
    Cooked together6,841 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Veal + ricetop 19% of all pairs
    Smell alikemoderate
    Cooked together1,119 recipes

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

  5. Milk + oniontop 20% of all pairs
    Smell alikemoderate
    Cooked together13,418 recipes

    Shared aroma: hexanal (green, grassy).

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

What each ingredient does

Rice
Soaked rice softens as it cooks and thickens the liquid into a creamy texture.
Milk
Provides creaminess and a soft, rich body to the cooked mixture.
Broth
Adds savory flavor and liquid for the rice to absorb as it cooks.
White onions
Contribute savory aroma and sweetness as they soften in the liquid.

The step that matters

Stirring while the mixture comes to a boil. Milk contains sugars and proteins that scorch and stick to the bottom of a saucepan when heated quickly. Frequent stirring spreads heat evenly and keeps the rice from burning, which would give the dish a bitter, toasted taste.

Swap the white pepper

The recipe marks white pepper as optional. How well each one fits the dish's main ingredients (milk, veal, rice, onion):

  1. Turmericfits better
  2. Celeryfits better
  3. Garlicfits better
  4. White pepperthe original

Fit is the average pairing score against milk, veal, rice, onion. 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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