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Drink

Rice Milk

Rice milk is a beverage made by soaking rice, cooking it with milk, salt, and sugar, then sieving.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Rice Milk

Why it works: Rice and milk 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 ↓

Rice Milk

Ingredients

Directions

Prepare the rice

  1. Soak the rice in water for 12 hours.

  2. Wash the rice thoroughly and drain it.

Make the rice milk

  1. Add the soaked rice to 2 cups of boiling milk.

  2. Stir in ½ teaspoon of salt and ½ teaspoon of sugar.

  3. Cook slowly for 1 hour.

  4. Rub the mixture through a fine sieve.

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.

Photo for illustrative purposes only · Contact us to use it

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

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

  2. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

  3. Rice + sugartop 26% of all pairs
    Smell alikelow
    Cooked together8,744 recipes

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

Milk and sugar barely smell alike, yet cooks put them together in 77,875 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

Rice
Softens as it cooks and releases starch, thickening the milk and giving body to the drink.
Milk
Forms the liquid base and adds richness and creaminess to the finished drink.

The step that matters

Cook slowly for 1 hour. Gentle, low heat lets the rice soften fully and release its starch without scorching the milk on the bottom of the pan. Scorched milk gives a burnt taste that cannot be removed.

“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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