Why it works: Rice and white pepper work together. They rank in the top 28% of all ingredient pairs, and cooks put them together in 439 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓
To Make a Rice Border
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Cook the rice
Bring the stock to a boil.
Drain the rice well.
Drop the rice into the boiling stock.
Boil rapidly for 15 minutes, uncovered.
Reduce heat and steam the rice over moderate heat for 20 minutes longer.
Drain the rice.
Season the rice with salt and white pepper.
Mould and bake
Butter the bottom and sides of a tin border-mould thoroughly.
Press the rice into the mould.
Set the mould in a 350°F (175°C) oven for 15 minutes.
Remove the mould.
Unmould and serve
Loosen the edges with a knife.
Place a hot dish upside-down over it.
Quickly turn both over and remove the mould.
Fill the center with curried chicken, fricassee, blanquette of veal, or similar.
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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Rice + white peppertop 28% of all pairsSmell alikelowCooked together439 recipes
Shared aroma: eucalyptol (eucalyptus, herbal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Rice
- Forms the body of the border, setting into a firm ring when pressed and baked.
- Stock
- Cooks the rice through and adds savory flavor as the grains absorb it.
- Butter (in the method)
- Coats the mould so the rice releases cleanly when turned out.
The step that matters
Turning out the border. Rice holds its shape only if it is pressed firmly and the mould is well buttered. Loosening the edges and turning quickly onto the hot dish keeps the border from tearing or sticking.
“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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