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 ↓
Kicb Souffle
Ingredients
Directions
The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.
Make the rice base
Mix the ground rice with 6 tablespoons of milk until smooth.
In a saucepan, combine the rice mixture with the remaining milk and butter, stirring over low heat for about 30 minutes until thickened.
Separate the yolks from the whites of the eggs. Beat the yolks in a bowl and stir in the rice mixture and enough pounded sugar to sweeten.
Bake and serve
Whisk the egg whites to stiff peaks and gently fold them into the rice mixture.
Pour the mixture into a soufflé dish and bake in a preheated oven at 350°F (175°C) for about 30 minutes.
Remove from the oven, sprinkle sifted sugar on top, and serve immediately in the baking dish.
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.
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Milk + buttertop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Rice + milktop 7% of all pairsSmell alikemoderateCooked together7,374 recipes
Shared aroma: 2-nonenal (fatty, green).
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Rice + lemontop 12% of all pairsSmell alikemoderateCooked together4,366 recipes
Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).
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Milk + lemontop 15% of all pairsSmell alikemoderateCooked together19,053 recipes
Shared aroma: 2-nonenal (fatty, green).
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Rice + buttertop 16% of all pairsSmell alikemoderateCooked 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
- Eggs
- Whipped whites give the soufflé its airy lift, while the yolks enrich the custard.
- Ground rice
- Thickens the milk into a smooth base that gives the soufflé body.
- Milk
- Provides the liquid that the rice cooks into a thick, creamy base.
- Pounded sugar
- Sweetens the base and adds a little structure to the cooked custard.
- Butter
- Adds richness and a smoother, softer texture to the cooked rice base.
The step that matters
Folding in the egg whites. Whites beaten to stiff peaks hold the air that makes the soufflé rise. Folding gently keeps that air in; stirring hard deflates the mixture and the soufflé will not rise well.
Swap the lemon
How well each one fits the dish's main ingredients (rice, milk, egg, sugar, butter):
- Vanillafits better
- Coconutfits better
- Figfits about as well
- 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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