Skip to main content
Dessert

Baked or Boiled Ground Rice Pudding

A sweet pudding made from milk, ground rice, eggs, and flavorings, baked or boiled.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Baked or Boiled Ground Rice Pudding

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Make the base

  1. Heat 1 pint of milk with your choice of flavouring in a saucepan until boiling.

  2. Mix the remaining pint of milk with the ground rice in a bowl to form a smooth batter.

  3. Strain the boiling milk into the rice mixture.

  4. Stir the mixture over heat until thickened.

  5. Pour the mixture into a basin.

  6. Let the mixture cool uncovered.

  7. Sweeten the cooled mixture to taste.

Finish and cook

  1. Add the beaten eggs and a little salt.

  2. Grease a basin with butter.

  3. Pour the pudding mixture into the greased basin.

  4. Cover the basin with a cloth.

  5. Boil the pudding in a pot of boiling water for 1½ hours.

  6. Bake the pudding in a 350°F (175°C) oven 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 + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

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

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

  3. Rice + lemontop 12% of all pairs
    Smell alikemoderate
    Cooked together4,366 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  4. Milk + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

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

  5. Rice + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Milk
Provides the liquid that the rice cooks in and forms the creamy base of the pudding.
Ground rice
Thickens the milk as its starch swells, giving the pudding body.
Eggs
Set during cooking to bind the pudding into a firm, custardy texture.
Sugar
Adds sweetness and balances the flavour of the milk and eggs.

The step that matters

Let the mixture cool before adding the eggs. Beaten eggs added to a very hot mixture can scramble and turn grainy. Cooling first lets the eggs blend smoothly and set into an even texture when baked.

Swap the lemon

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

  1. Vanillafits better
  2. Coconutfits better
  3. Figfits about as well
  4. Lemonthe original

Fit is the average pairing score against milk, rice, sugar, egg, butter. 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.

More rice pudding recipes

Baked 88Apple 84with Meringue 40Boiled 38French 30Lemon 29 See all 1,220 →

You might also like

Lemon CakeLemon Cake228 recipesLemon IceLemon Ice147 recipesRice CakeRice Cake120 recipesLemon SherbetLemon Sherbet103 recipes