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Dessert

Malt and Rice Pudding

A pudding made by mixing ground malt with boiling milk, adding soaked rice, letting it rest, then baking.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Milk and rice are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Malt and Rice Pudding

Ingredients

Directions

  1. Stir the ground malt into the boiling milk and strain through a sieve.

  2. Add the milk to the well-soaked rice and mix well.

  3. Let the mixture stand for 10 minutes in a warm place.

  4. Bake for 1 hour.

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

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

  2. Malt + ricetop 17% of all pairs
    Smell alikemoderate
    Cooked together29 recipes

    Shared aroma: 2-methoxy-4-vinylphenol (clove, smoky).

  3. Malt + milktop 19% of all pairs
    Smell alikemoderate
    Cooked together101 recipes

    Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).

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

What each ingredient does

Rice
Provides the starch and bulk that thicken and set the pudding as it cooks.
Milk
Supplies the liquid that the rice absorbs and gives the pudding its creamy body.
Ground malt
Adds a sweet, toasty flavour and some sugars that brown during baking.

The step that matters

Soaking the rice. Rice that is well soaked before baking softens and absorbs liquid evenly, so the pudding cooks tender rather than gritty or dense.

“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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