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Baked Rice Pudding, with Eggs

A baked rice pudding made with milk, butter, raisins, eggs, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Raisin and flour match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,075 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Baked Rice Pudding, with Eggs

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F in the steps is the modern equivalent, not the book's own figure.

Prepare the rice

  1. Soak the rice in a portion of the milk for 1 hour.

  2. Heat the soaked rice and milk on the stove until boiling; boil for 5 minutes, then remove and let cool.

Make the batter

  1. In a bowl, beat the egg yolks and sugar together until combined.

  2. Stir in the melted butter, nutmeg, and the remaining milk into the cooled rice mixture.

  3. Gently fold in the beaten egg whites and the dredged raisins.

Bake and serve

  1. Pour the mixture into a well-greased baking dish.

  2. Bake in a moderate oven (350°F / 175°C) for 1 to 1.5 hours until rich brown.

  3. Serve hot or cold; if cold, enjoy with cream and sugar, if hot, serve with 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. Raisin + flourtop 1% of all pairs
    Smell alikestrong
    Cooked together9,075 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Raisin + nutmegtop 6% of all pairs
    Smell alikemoderate
    Cooked together5,377 recipes

    Shared aroma: alpha-terpineol (lilac, floral).

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

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

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

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

  5. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Eggs
Egg yolks enrich and set the custard, while folded whites add lightness and structure.
Rice
Starch from the rice thickens the milk and gives the pudding its body.
Sugar
Adds sweetness and helps the custard brown during baking.
Butter
Adds richness and a tender, moist texture to the pudding.
Milk
Provides the liquid that the rice cooks in and the custard sets from.

The step that matters

Folding in the egg whites. Whites hold air only when beaten stiff and folded gently; overmixing deflates them, leaving a denser pudding with less lift.

Swap the nutmeg

How well each one fits the dish's main ingredients (rice, butter, milk, raisin, flour, egg, sugar):

  1. Cinnamonfits better
  2. Nutmegthe original
  3. Turmericfits less well
  4. Capersfits less well

Fit is the average pairing score against rice, butter, milk, raisin, flour, egg, 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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