Why it works: Rice and tomato match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and 3,065 recipes mention both. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓
Rice and Tomato Soup
Ingredients
Directions
Bring the stock to a boil.
Add the rice and cook for one hour.
Stir in the strained tomatoes and cook for an additional 30 minutes before serving.
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 aroma chemistry they share, and how many recipes mention both.
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Rice + tomatotop 6% of all pairsAroma overlapstrongMentioned together3,065 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Stock
- Forms the liquid base that the rice softens in and carries the soup's flavor.
- Rice
- Absorbs liquid as it cooks, thickening the soup and adding body.
- Strained tomatoes
- Add acidity, color and a fresh tomato flavor to the broth.
The step that matters
Cooking the rice for a full hour. Rice released starch slowly over a long simmer thickens the soup, but if the heat is too high the rice can break down unevenly or scorch on the bottom of the pot. Keep it at a gentle simmer and stir occasionally.
“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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