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Rice Soup Without Meat

A creamy rice soup made with eggs, butter, milk, and seasonings, without meat.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and milk 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 ↓

Rice Soup Without Meat

Ingredients

Directions

Prepare the rice

  1. Wash the rice thoroughly and rub it dry.

  2. In a saucepan, combine the rice with 1 pint of cold water.

Cook the rice

  1. When the rice swells, add 1 pint of boiling water.

  2. Once the rice is very tender, add the remaining 1 pint of boiling water.

  3. Season with pepper and coarse sea salt.

Finish with eggs

  1. In a bowl, beat the egg yolks with a few tablespoons of cream until smooth.

  2. Stir in a few spoonfuls of the boiling rice water carefully.

  3. Pour the egg and cream mixture into the saucepan, stirring briskly.

  4. Remove from heat and stir for 2-3 minutes, ensuring the soup does not boil after adding the eggs and cream.

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. Butter + milktop 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. Rice + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

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

  4. Rice + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

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

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Rice
Its starch swells and softens as it cooks, giving the soup body and thickness.
Egg yolks
Yolks thicken the soup as they set gently and add richness.

The step that matters

Keep the soup below a boil once the eggs go in. Yolk proteins set into curds when overheated, so gentle heat lets them thicken the soup smoothly instead of scrambling it.

“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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