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Rice Gruel

A simple porridge made by cooking ground rice in milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Rice Gruel

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 ↓

Rice Gruel

Ingredients

Directions

  1. Wet the ground rice with a little cold milk to make a smooth paste.

  2. Stir the rice paste into the boiling milk.

  3. Boil for 10 to 15 minutes, stirring well to prevent burning.

  4. Add salt to taste.

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

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

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

What each ingredient does

Milk
Forms the liquid base and, with its proteins and fats, gives the porridge a creamy body.
Ground rice
Its starch swells and gelatinises in the hot milk, thickening the porridge.

The step that matters

Boil for 10 to 15 minutes, stirring well. Starch thickens as it heats, and the mixture settles and scorches on the base of the pan. Constant stirring keeps the rice grains evenly dispersed, prevents burning, and keeps the texture smooth rather than lumpy.

“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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