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Dessert

Rice Blanc Mange

Rice Blanc Mange is a sweet rice pudding flavored with milk, sugar, white wine, nutmeg, and garnished with marmalade.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Tea and rice work together. They rank in the top 6% of all ingredient pairs, and cooks put them together in 197 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Rice Blanc Mange

Ingredients

Directions

Make the rice

  1. Boil 1 tea-cup of rice in a small quantity of water until it is nearly bursting.

  2. Add ½ pint of milk and boil it to a mush, stirring constantly.

  3. Season with sugar, white wine, and nutmeg.

Set and serve

  1. Dip the mold in water and fill it with the rice mixture.

  2. Once cold, turn it out onto a dish.

  3. Surround with boiled custard and garnish with marmalade.

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. Tea + ricetop 6% of all pairs
    Smell alikemoderate
    Cooked together197 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

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

  3. Rice + nutmegtop 9% of all pairs
    Smell alikemoderate
    Cooked together1,779 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Tea + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together738 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  5. Tea + nutmegtop 13% of all pairs
    Smell alikemoderate
    Cooked together202 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

What each ingredient does

Rice
Swells and breaks down in liquid, giving the pudding its body and thick, soft structure.
Milk
Cooks with the rice to form a creamy mush and adds richness and moisture.
Sugar
Adds sweetness and balances the flavour of the milk and wine.
White wine
Adds acidity and aroma that lift the flavour of the mild rice and milk.

The step that matters

Boil the milk and rice to a mush while stirring constantly. Rice starch thickens as it cooks and can scorch on the bottom of the pan. Constant stirring keeps the mixture even and prevents burning, and the mixture must be thick enough to hold its shape when turned out.

Swap the nutmeg

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

  1. Cinnamonfits better
  2. Gingerfits about as well
  3. Nutmegthe original
  4. Peppermintfits about as well

Fit is the average pairing score against tea, rice, milk, sugar, white wine. 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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