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Boiled Rice Pudding

A simple boiled rice pudding made by cooking rice with milk and water, then thickening with additional milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Rice and milk 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 ↓

Boiled Rice Pudding

Ingredients

Directions

Prepare the rice

  1. Wash the rice in cold water.

  2. Place the rice in a cloth with salt and tie it loosely to allow swelling.

Cook and serve

  1. Boil the rice in the cloth for 2 hours.

  2. Alternatively, combine rice with milk and water in a saucepan and boil for 45 minutes.

  3. Transfer the rice to a bowl with a little milk and stir to form it.

  4. Cover to keep warm for 15-20 minutes.

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 + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 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
Its starch absorbs liquid and swells, becoming soft and giving the pudding its body.
Milk
Provides the liquid that cooks the rice, adding creaminess, richness and milky flavor.

The step that matters

Tie the cloth loosely. Rice swells considerably as it absorbs water. If the cloth is tied tightly, the grains are constricted and cannot expand evenly, leading to a dense, unevenly cooked pudding.

“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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