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Petits Souffles De Riz Au Lait D! Amandes

Rice souffles made with almond milk, rice flour, butter, sugar, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Almond and flour are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 8,673 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Petits Souffles De Riz Au Lait D! Amandes

Oven, in the book's wordsA slow oven

Ingredients

Directions

Prepare the almond milk

  1. Pound the sweet and bitter almonds together.

  2. Mix the almonds in nearly boiling milk and strain to extract the almond milk.

Make the batter

  1. In a saucepan, combine rice flour with a small amount of almond milk until smooth.

  2. Add the remaining almond milk, butter, and salt; stir over gentle heat for 8 minutes.

  3. Incorporate powdered sugar and eggs, mixing well.

Bake

  1. Fill the molds with the mixture, sprinkle with broken sugar, and bake until golden.

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. Almond + flourtop 5% of all pairs
    Smell alikemoderate
    Cooked together8,673 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Almond + ricetop 6% of all pairs
    Smell alikestrong
    Cooked together1,456 recipes

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

  3. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

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

  5. Almond + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together9,245 recipes

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

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

What each ingredient does

Rice flour
Forms the thickened base that gives the souffles their body and light, tender crumb.
Eggs
Add structure and help the mixture set and rise as it bakes.
Butter
Adds fat for richness and a softer, more tender texture.
Powdered sugar
Sweetens the batter and dissolves smoothly into the thickened mixture.
Sweet almonds
Provide the main almond milk flavor and body of the batter.

The step that matters

Stir the rice flour mixture over gentle heat. Rice flour must be fully smoothed and gently cooked so it thickens evenly without lumps or scorching. Thorough cooking of starch gelatinizes it, which supports a stable base before the eggs are added.

“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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