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Dessert

Rice Soufles

Rice souffles are a sweet dish of rice cooked in milk, topped with mashed apples and beaten egg whites, finished under a broiler.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Cinnamon and apple are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 5,598 recipes. Both carry methyl cinnamate, which smells strawberry. The science ↓

Rice Soufles

Ingredients

Directions

Make the rice base

  1. Boil the rice in milk until tender, adding the bay leaf, lemon peel, and cinnamon for flavor.

  2. Remove the bay leaf, lemon peel, and cinnamon after cooking.

  3. Line a round or soufflé dish with the cooked rice.

Add the apples and topping

  1. Boil and sweeten the apples, then mash them smoothly and place them in the center of the rice.

  2. Beat the egg whites until frothy, sweeten, and flavor with lemon juice or noyau essence.

  3. Spoon the egg whites in small heaps on top of the apples and rice.

Brown and serve

  1. Brown the top delicately using a salamander or broiler.

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. Cinnamon + appletop 4% of all pairs
    Smell alikemoderate
    Cooked together5,598 recipes

    Shared aroma: methyl cinnamate (strawberry).

  2. Rice + cinnamontop 4% of all pairs
    Smell alikestrong
    Cooked together2,137 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Lemon + cinnamontop 7% of all pairs
    Smell alikestrong
    Cooked together7,950 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  5. Milk + cinnamontop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

What each ingredient does

Fine picked rice
Cooked in milk until tender, it forms the soft starchy shell that holds the filling.
Milk
Cooks with the rice to create a creamy, tender base that gives moisture.
Apples
Cooked, sweetened and mashed, they provide a smooth moist filling and fruity sweetness.
Egg whites
Beaten until frothy, they trap air to form a light topping that puffs and sets when heated.

The step that matters

Beating the egg whites until frothy. Egg whites must be beaten to trap air in a stable foam; under-beaten or greasy whites will not puff, and the topping will collapse or brown unevenly.

Swap the apple

How well each one fits the dish's main ingredients (rice, milk, lemon, cinnamon, sugar, egg):

  1. Vanillafits better
  2. Orangefits better
  3. Blueberryfits better
  4. Applethe original

Fit is the average pairing score against rice, milk, lemon, cinnamon, sugar, egg. Candidates are from the same food group and used in at least 100 recipes.

“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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