Why it works: Rice and sherry work together. They rank in the top 16% of all ingredient pairs, and cooks put them together in 572 recipes. Both carry 2-methoxy-4-vinylphenol, which smells clove, smoky. The science ↓
Rice Water
Ingredients
Directions
Prepare
Pick over and wash the rice.
Put the rice into a granite saucepan with boiling water.
Cook and finish
Simmer for 2 hours until the rice is softened and partially dissolved.
Strain the mixture and add salt.
Add sherry or port if desired.
Serve warm or cold.
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.
Photo for illustrative purposes only · Contact us to use it
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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Rice + sherrytop 16% of all pairsSmell alikemoderateCooked together572 recipes
Shared aroma: 2-methoxy-4-vinylphenol (clove, smoky).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Rice
- Softens and partially dissolves during simmering, releasing starch that thickens the water and gives it body.
The step that matters
Simmering for 2 hours. The rice must simmer long enough to soften and partly break down; stopping early leaves the water thin and the grains hard, so the starch never fully releases.
“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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