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Dessert

Cream Rice Pudding

Rice cooked in milk, sweetened with sugar, flavored with optional spices and raisins.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Cinnamon and raisin are a kitchen classic. They rank in the top 1% of all ingredient pairs, and cooks put them together in 5,390 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Cream 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.

Prepare

  1. Soak the rice in the milk for 30 minutes.

  2. Preheat the oven to 300°F (150°C).

Bake

  1. Bake slowly for about 1 hour, until the rice thickens the milk into a creamy substance.

Serve

  1. Serve with butter, maple sugar, or cream.

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. Cinnamon + raisintop 1% of all pairs
    Smell alikemoderate
    Cooked together5,390 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  2. Rice + cinnamontop 4% of all pairs
    Smell alikestrong
    Cooked together2,137 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Milk + ricetop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Milk + cinnamontop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Sugar + cinnamontop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

Sugar and cinnamon barely smell alike, yet cooks put them together in 30,779 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

Milk
Forms the liquid base that thickens into a creamy pudding as it bakes.
Rice
Swells as it absorbs milk and releases starch, which thickens the pudding and gives body.
Sugar
Adds sweetness and balances the savory note of the rice and milk.

The step that matters

Bake slowly at a low temperature. Gentle heat lets the rice swell and release starch slowly, thickening the milk evenly. Higher heat can scorch the milk on the bottom or cause it to curdle before the rice is tender.

“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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