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Dessert

Rice Soufflee

A baked rice soufflé flavored with lemon and sweetened with sugar, finished with a wine sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Rice Soufflee

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. In a clean saucepan, bring the milk to a boil.

  2. Wash the rice well and sprinkle it into the boiling milk; stir until the rice is cooked.

  3. Transfer the rice to a basin, then grate in the lemon rind.

  4. Add the sugar and mix in the yolks of the eggs one at a time.

Bake and serve

  1. Whisk the egg whites with a little sugar until stiff, then gently fold them into the mixture.

  2. Butter a mold and sprinkle it with sugar and brown bread crumbs.

  3. Pour the soufflé mixture into the mold and bake at 350°F (175°C) for 30 minutes or until firm and brown.

  4. Carefully turn the soufflé onto a hot dish and serve with wine sauce.

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 + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

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

  4. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  5. Rice + lemontop 12% of all pairs
    Smell alikemoderate
    Cooked together4,366 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

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

What each ingredient does

Eggs
Egg yolks enrich the base and whipped whites give the soufflé its light, risen structure.
Rice
Cooked rice thickens the milk and gives the soufflé its body and soft texture.
Milk
Milk forms the liquid base that the rice cooks in and sets around the eggs.
Sugar
Sugar sweetens the soufflé and helps stabilise the whipped egg whites.

The step that matters

Folding in the egg whites. Whites hold air only when whisked until stiff; stirring them in vigorously knocks that air out. Folding gently keeps the mixture light so the soufflé rises in the oven.

Swap the lemon

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

  1. Vanillafits better
  2. Coconutfits better
  3. Figfits better
  4. Lemonthe original

Fit is the average pairing score against rice, milk, egg, sugar, butter, bread. 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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