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Dessert

Rice Snow Cream

Rice Snow Cream is a dessert made from ground rice, butter, milk, and flavored, set in a mold and served cold with cream and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 Snow Cream

Ingredients

Directions

Make the mixture

  1. In a saucepan, boil ½ cup ground rice, ¼ cup butter, and 1 quart milk for 20 minutes until smooth.

  2. Flavor the mixture to your taste.

Chill and serve

  1. Pour into a buttered mold and let it cool.

  2. Serve cold with cream and sugar.

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 + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  5. Rice + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Ground rice
Its starch swells in hot milk and thickens the mixture into a set, spoonable body.
Butter
Adds fat for richness and a smoother, softer mouthfeel.
Milk
Cooks with the rice into a custard that firms as it cools.

The step that matters

Cooking the rice mixture until smooth. Ground rice thickens only when its starch swells fully in hot liquid. Milk scorches easily on the base of a pan, so the mixture must cook for the full time and not be rushed, or it stays grainy or burns.

“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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