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Dessert

Ground Rice Souffle

A light, airy souffle made with ground rice, milk, cream, butter, eggs, and sweetened to taste.

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 Souffle

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.

Make the base

  1. Dilute the ground rice with milk and cream.

  2. Bring to a boil while stirring continuously.

  3. Remove from heat and sweeten and flavor to taste.

  4. Add the butter and egg yolks, mixing well.

Bake

  1. Fold in the beaten egg whites.

  2. Bake in a preheated oven at 350°F (175°C) until 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. 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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  4. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  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 and cream mixture into a stable base that supports the soufflé.
Egg yolks
Enrich the base and add richness and structure as they set during baking.
Egg whites
Beaten and folded in, they trap air that lifts the soufflé as it bakes.
Butter
Adds fat for richness and a smooth, tender texture.
Milk and cream
Provide the liquid that is thickened into the base and adds moisture and richness.

The step that matters

Fold in the beaten egg whites. Folding gently keeps the air bubbles in the whites intact. Deflating them makes the soufflé rise less and turn dense once baked.

“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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