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Dessert

Timbale De Eiz

A sweet rice timbale made with butter, sugar, almonds, milk, eggs, and pastry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Rice and almond match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 1,456 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Timbale De Eiz

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 the rice

  1. Wash the rice.

  2. Place the rice in a stew pan with butter, sugar, bitter almonds, sweet almonds, milk, and salt.

  3. Set the pan to boil gently on a slow stove until the milk is absorbed by the rice. Add more milk if needed.

  4. Once the rice is done, mix in the egg yolks and whipped egg whites.

Line and fill the mold

  1. Line a mold with short or puff pastry.

  2. Alternatively, use rolled nouilles paste shaped into small pipes.

  3. Pour the prepared rice mixture into the mold.

Bake and serve

  1. Bake at 300°F (150°C) for about 1.5 hours.

  2. Once baked, turn the timbale out onto a dish.

  3. Glaze with sugar using a salamander.

  4. Pour warm diluted preserve around the base.

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 + almondtop 6% of all pairs
    Smell alikestrong
    Cooked together1,456 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  4. Butter + almondtop 11% of all pairs
    Smell alikemoderate
    Cooked together9,245 recipes

    Shared aroma: 2,3-pentanedione (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

Rice
Forms the bulk of the timbale and absorbs the milk, giving a soft, creamy body when cooked.
Milk
Provides the liquid the rice absorbs as it cooks, keeping the mixture moist and tender.
Butter
Adds fat for richness and a smooth, tender texture.
Sugar
Sweetens the rice and later caramelizes to brown the glazed top.
Egg yolks
Set during baking to bind the rice and add richness and structure.
Egg whites
Whipped foam adds lightness and helps the timbale rise and stay tender.

The step that matters

Baking at a low temperature. Eggs set gently at 300°F, forming a tender, custard-like body. Higher heat can curdle the yolks, dry the rice, or make the whipped whites puff and collapse.

“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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