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Rice Souffle

A baked or pan‑cooked rice dish folded with beaten eggs and optional cheese.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Rice and cheese work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 942 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Rice Souffle

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 350°F (175°C) or grease a skillet for stovetop cooking.

Make the batter

  1. Beat the egg yolks and mix them into the white sauce.

  2. Add the cooked rice to the mixture.

  3. Beat the egg whites until very light and fold them into the rice mixture.

  4. Add cheese if desired.

Cook and serve

  1. Pour the mixture into the greased skillet or pan.

  2. Cook on moderate heat until the bottom is browned, or bake until a knife inserted in the center comes out clean.

  3. Serve on a hot plate.

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. Rice + cheesetop 14% of all pairs
    Smell alikemoderate
    Cooked together942 recipes

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

  2. Sauce + cheesetop 19% of all pairs
    Smell alikelow
    Cooked together1,987 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Sauce + ricetop 20% of all pairs
    Smell alikelow
    Cooked together2,396 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Egg + ricetop 28% of all pairs
    Smell alikemoderate
    Cooked together8,350 recipes

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

  5. Egg + cheesetop 28% of all pairs
    Smell alikemoderate
    Cooked together6,253 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

Eggs
Egg whites trapped by beating give the souffle its light, airy rise, while yolks enrich the structure.
Medium white sauce
Provides a thick, moist base that holds the rice and egg together.
Cooked rice
Adds body and bulk to the mixture, giving the souffle its substance.

The step that matters

Fold in the beaten egg whites. Folding gently keeps the air bubbles in the whipped whites intact. Stirring or deflating them makes the souffle dense instead of light and rising.

“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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