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Drink

Eice Milk

A simple rice milk made by soaking rice, cooking 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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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 ↓

Eice Milk

Ingredients

Directions

Prepare the rice

  1. Soak the rice for 12 hours, then wash and drain it.

Cook the milk

  1. Add the soaked rice to the boiling milk, along with salt and sugar.

  2. Stir well and cook slowly for 1 hour.

  3. 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.

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
Starch that thickens the milk as it cooks down, giving the drink body.
Milk
Liquid base that carries the rice flavour and forms the drink's creamy body.
Sugar
Adds sweetness to balance the milk and rice.

The step that matters

Cook slowly and stir well. Gentle heat and regular stirring keep the milk from scorching on the bottom of the pan and let the rice soften fully so it breaks down smoothly for sieving.

“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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