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Dessert

Fruit Rice Pudding

A baked rice pudding mixed with fruit, milk, cream, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Fruit Rice Pudding

Ingredients

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the rice pudding

  1. Combine rice and milk in a pot.

  2. Boil slowly until the rice is soft.

  3. Add salt, cream, and sugar to the mixture.

Assemble and bake

  1. Place prepared fruit in a deep dish.

  2. Spread the rice mixture over the fruit.

  3. Bake at 300°F (150°C) for two hours.

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).

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

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

  3. Milk + apricottop 12% of all pairs
    Smell alikemoderate
    Cooked together826 recipes

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

  4. Rice + apricottop 13% of all pairs
    Smell alikemoderate
    Cooked together353 recipes

    Shared aroma: gamma-undecalactone (peach, sweet).

  5. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

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

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

What each ingredient does

Rice
Softens into a thick, creamy base that holds the pudding together.
Milk
Cooks with the rice to form the custard-like body of the pudding.
Cream
Adds richness and a smoother, silkier texture to the rice mixture.
Fruit
Adds sweetness and tart or juicy flavor beneath the rice layer.

The step that matters

Boil slowly until the rice is soft. Low heat and stirring prevent scorching on the bottom of the pot while the rice absorbs the milk and softens fully. Rushing with high heat can burn the milk and leave the rice unevenly cooked.

Swap the apricot

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

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

Fit is the average pairing score against rice, milk, cream, sugar. 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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