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Venetian Rice

A simple rice dish flavored with cheese, butter, pepper, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Cheese and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 7,962 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Venetian Rice

Ingredients

Directions

Prepare the rice

  1. Boil the rice or use cold leftover rice.

Cook the rice

  1. Place the rice in a saucepan with the stock.

  2. Simmer until the stock is absorbed.

Finish

  1. Grate the cheese and stir it into the rice.

  2. Add butter, pepper, and salt, mixing well.

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

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

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

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

  3. Rice + cheesetop 14% of all pairs
    Smell alikemoderate
    Cooked together942 recipes

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

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

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

  5. Cheese + peppertop 18% of all pairs
    Smell alikemoderate
    Cooked together7,861 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
Forms the bulk of the dish and absorbs the stock to become tender.
Cheese
Adds savory flavor and a creamy, binding richness to the rice.
Stock
Provides the liquid that the rice absorbs as it cooks, carrying flavor into the grains.
Butter
Adds fat for a smooth, rich mouthfeel and a silky finish.

The step that matters

Simmer until the stock is absorbed. Cooking over heat until the liquid is gone lets the starch in the rice release and thicken the dish. Stopping too early leaves it soupy, while cooking too long can make it dry and stick to the pan.

“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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