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Dessert

Crème Bavaroise Au Riz

A chilled French custard dessert made with orange juice, gelatin, cooked rice, and whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Syrup and gelatin match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 192 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Crème Bavaroise Au Riz

Ingredients

Directions

Make the base

  1. Juice the oranges and strain the juice.

  2. Mix the orange juice with cold syrup and orange zest.

  3. Dissolve the gelatin in the mixture.

  4. Chill the mixture over ice, stirring until thickened.

Add rice and cream

  1. Gradually fold in the cooked rice.

  2. Gently fold in the whipped cream.

Set and serve

  1. Pour the mixture into a greased mold and chill for one hour.

  2. Unmold the cream onto a cold plate and surround it with orange segments in jelly.

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. Syrup + gelatintop 3% of all pairs
    Smell alikestrong
    Cooked together192 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Gelatin + creamtop 7% of all pairs
    Smell alikestrong
    Cooked together1,628 recipes

    Shared aroma: acetic acid (sour, vinegar).

  3. Syrup + creamtop 12% of all pairs
    Smell alikemoderate
    Cooked together1,964 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Orange + ricetop 12% of all pairs
    Smell alikemoderate
    Cooked together1,067 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  5. Orange + gelatintop 21% of all pairs
    Smell alikelow
    Cooked together463 recipes

    Shared aroma: beta-pinene (pine, resin).

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

What each ingredient does

Gelatin
Sets the liquid mixture so the cream holds its shape when unmolded.
Whipped cream
Adds lightness and richness, giving the cream a soft, airy texture.
Cooked rice
Adds body and a mild starchy texture to the cream.
Oranges
Provide the juice that gives the cream its fresh, acidic citrus flavour.

The step that matters

Chill the mixture over ice, stirring until thickened. Gelatin sets only as it cools, and stirring keeps the mixture even. If it sets in clumps or unevenly, the cream will lose its smooth texture. Stop once it thickens, before it sets firm, so the whipped cream can still be folded in evenly.

Swap the orange

How well each one fits the dish's main ingredients (syrup, gelatin, rice, cream):

  1. Vanillafits better
  2. Coconutfits better
  3. Strawberryfits better
  4. Orangethe original

Fit is the average pairing score against syrup, gelatin, rice, cream. 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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