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Rice Soup

A pecan and rice flour soup made with milk, sweetened, and finished with beaten egg yolks.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and rice are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Rice Soup

Ingredients

Directions

Prepare

  1. Blanch and finely chop the pecans.

Make the soup

  1. Boil the pecans in the milk for 10 minutes.

  2. Add the rice flour or rice meal and let it boil slowly for a while.

  3. Remove from heat and sweeten to taste.

Finish and serve

  1. Before serving, beat 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. Milk + ricetop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  2. Pecans + ricetop 14% of all pairs
    Smell alikemoderate
    Cooked together153 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Pecans + milktop 15% of all pairs
    Smell alikemoderate
    Cooked together1,137 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Pecans + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together2,280 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

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

What each ingredient does

Rice flour or rice meal
Starch thickens the milk as it simmers, giving the soup its body.
Milk
Forms the liquid base and gives the soup a creamy texture.
Egg yolks
Enrich the soup and add body when beaten in at the end.
Pecans
Add nutty flavor and a little texture to the soup.

The step that matters

Beating in the egg yolks. Egg yolks scramble and turn grainy when they meet very hot liquid. Remove the soup from the heat first, then beat the yolks in gradually so they thicken and enrich it smoothly.

Swap the pecans

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

  1. Almondfits better
  2. Peanutfits better
  3. Milletfits about as well
  4. Pecansthe original

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