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Dessert

Souffle of Rice and Apple

A baked rice and apple souffle with sugar, butter, eggs, vanilla, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Apple and vanilla are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 1,501 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Souffle of Rice and Apple

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Preheat the oven to 350°F (175°C).

Make the batter

  1. In a bowl, mix the cooked rice, chopped apples, sugar, butter, and vanilla extract.

  2. In another bowl, beat the egg whites until stiff peaks form.

  3. Gently fold the egg whites into the rice mixture.

  4. Pour the mixture into a greased baking dish.

Bake

  1. Bake for 30-35 minutes until golden and set.

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. Apple + vanillatop 8% of all pairs
    Smell alikemoderate
    Cooked together1,501 recipes

    Shared aroma: beta-damascenone (apple, rose).

  2. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Rice + vanillatop 11% of all pairs
    Smell alikemoderate
    Cooked together1,352 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Rice + appletop 13% of all pairs
    Smell alikemoderate
    Cooked together1,311 recipes

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

  5. Butter + vanillatop 14% of all pairs
    Smell alikemoderate
    Cooked together20,050 recipes

    Shared aroma: guaiacol (smoky, sweet).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Eggs
Whipped whites trap air, lifting the souffle and giving it a light, airy structure.
Cooked rice
Forms the bulk of the base, giving the souffle its body and soft texture.
Apples
Add moisture and natural sweetness, and soften into the custardy base as it bakes.
Sugar
Sweetens the base and helps the surface brown as it bakes.
Butter
Adds richness and fat, contributing to a tender texture and flavour.

The step that matters

Gently fold the egg whites into the rice mixture. Whipped egg whites hold the air that makes a souffle rise. Stirring or deflating them too hard releases that air, so the souffle bakes flat and dense.

Swap the apple

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

  1. Coconutfits better
  2. Figfits better
  3. Peachfits better
  4. Applethe original

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