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Dessert

A Ground Rice Pudding

A dessert made by boiling ground rice with water, then mixing with egg yolks, cream, sugar, butter, and baking until set.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

A Ground Rice Pudding

Oven, in the book's wordsA gentle oven

Ingredients

Directions

Make the rice base

  1. Boil the ground rice in water until soft.

Make the custard

  1. Beat the egg yolks and mix in the cream, sugar, and butter.

  2. Combine all ingredients well.

Bake

  1. Pour the mixture into a baking dish and bake until set.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

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

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

  4. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Ground rice
Softened by boiling, it thickens the pudding and gives it body.
Egg yolks
Their proteins set during baking, giving the pudding structure and richness.
Cream
Adds fat and moisture, producing a smooth, tender texture.
Sugar
Adds sweetness and helps balance the richness of the eggs and cream.
Butter
Adds fat, contributing richness and a softer mouthfeel.

The step that matters

Bake until set. Egg yolks set at moderate heat and can curdle or become grainy if overbaked. Bake only until the centre is just firm, since it keeps setting as it cools.

“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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