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Dessert

Souffle Au Riz

A light, airy souffle made with rice flour, milk, sugar, and egg whites, baked until risen.

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 ↓

Souffle Au Riz

Oven, in the book's wordsA moderate oven

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 base

  1. Mix rice flour, milk, and lump sugar in a saucepan.

  2. Boil gently until thick, then remove from heat.

  3. Stir in pounded ratafias and beaten egg yolks.

Bake and serve

  1. Fold in beaten egg whites gently.

  2. Butter a deep dish and pour in the mixture.

  3. Bake in a moderate oven at 350°F (175°C) for about 20 minutes until risen.

  4. Sprinkle sugar on top and serve immediately.

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. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Egg whites
Whipped into foam, they trap air that lifts the soufflé as it bakes.
Egg yolks
Enrich the base and help it set into a custard-like structure as it cooks.
Rice flour
Thickens the milk into a stable base that holds the risen mixture.
Milk
Forms the liquid base that the flour thickens and the eggs set into.
Lump sugar
Sweetens the base and adds a little tenderness to the finished soufflé.

The step that matters

Fold in beaten egg whites gently. Folding keeps the air trapped in the whites. Stirring or beating them down deflates the foam, so the soufflé rises less in the oven.

“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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