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Dessert

Fruit Rice Pudding

A steamed rice pudding layered with fruit and covered with rice.

From an old cookbook · modernised transcription
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Why it works: Rice and apple are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 1,311 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Fruit Rice Pudding

Ingredients

Directions

Prepare

  1. Partially cook the rice with a little water.

  2. Line an earthen basin with part of the rice.

  3. Fill nearly full with the prepared fruit.

  4. Cover with the remaining rice.

Steam and serve

  1. Tie a cloth tightly over the top.

  2. Steam for one hour.

  3. Serve with sweet sauce.

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 + appletop 13% of all pairs
    Smell alikemoderate
    Cooked together1,311 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

Rice
Partly cooked rice forms the layers that hold the fruit together while it steams.
Apples
Fruit adds moisture and natural sweetness, flavouring the rice as it steams.

The step that matters

Partially cook the rice with a little water.. Rice that is only partly cooked keeps its shape during steaming instead of turning mushy, so the layers stay intact around the fruit.

“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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