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Rice Soup

A creamy rice soup made with butter, flour, milk, vegetable stock, and egg yolks.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and milk 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 ↓

Rice Soup

Ingredients

Directions

Prepare the rice

  1. Rinse the rice in water and heat until just before boiling.

  2. Drain the water and add fresh cold water to the rice.

  3. Boil the rice slowly with the butter until well done.

Make the soup

  1. In a separate bowl, stir the flour into the milk.

  2. Pour the milk mixture and vegetable stock into the boiling rice.

  3. Add salt to taste and cook for an additional 15 minutes, stirring continuously.

  4. Before serving, stir in the egg yolks.

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 + milktop 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. Butter + flourtop 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 + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour 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

Rice
Forms the body of the soup as its starch softens and thickens the liquid.
Butter
Adds richness and a rounded flavour as it cooks with the rice.
Flour
Stirred into the milk first to help thicken the soup smoothly.
Milk
Adds creaminess and softness to the broth.
Egg yolks
Stirred in at the end to enrich and thicken the soup slightly.

The step that matters

Stir in the egg yolks before serving. Egg yolks can curdle or scramble if they get too hot. Adding them off the heat, with the soup no longer boiling, helps keep the texture smooth and creamy.

“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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