Why it works: Vanilla and cinnamon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 5,287 recipes. Both carry 4-methoxybenzaldehyde, which smells sweet, anise. The science ↓
Rice Pudding
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare and cook the rice
Rinse the rice under cold water until the water runs clear.
In a saucepan, combine the rice, milk, sugar, and salt.
Bring to a boil over medium heat, then reduce to low and simmer for 30-40 minutes, stirring occasionally.
Finish and serve
Once the rice is tender, stir in the vanilla extract and cinnamon if using.
Serve warm or chilled.
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.
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Vanilla + cinnamontop 1% of all pairsSmell alikestrongCooked together5,287 recipes
Shared aroma: 4-methoxybenzaldehyde (sweet, anise).
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Rice + cinnamontop 4% of all pairsSmell alikestrongCooked together2,137 recipes
Shared aroma: guaiacol (smoky, sweet).
-
Milk + vanillatop 5% of all pairsSmell alikemoderateCooked together19,187 recipes
Shared aroma: ethyl caproate (fruity, apple peel).
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Rice + milktop 7% of all pairsSmell alikemoderateCooked together7,374 recipes
Shared aroma: 2-nonenal (fatty, green).
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Sugar + vanillatop 8% of all pairsSmell alikelowCooked together35,032 recipes
Shared aroma: beta-damascenone (apple, rose).
Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 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
- Its starch swells and softens in the simmering milk, giving the pudding its body.
- Milk
- Provides the liquid the rice cooks in, and its proteins and sugars help make the pudding creamy.
- Sugar
- Adds sweetness and helps give the pudding a softer, smoother texture.
The step that matters
Simmering with occasional stirring. Milk scorches easily on the bottom of the pan, and the rice can stick. Low heat and regular stirring keep the pudding from burning while the starch slowly releases and thickens the milk.
“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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