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Maple Rice Pudding

A sweet rice pudding flavored with maple syrup and vanilla.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Maple Rice Pudding

Ingredients

Directions

Prepare

  1. Cook the rice in boiling water until tender, about 15 minutes. Drain and set aside.

Make the custard

  1. In a saucepan, combine milk, maple syrup, salt, and vanilla. Heat until warm.

  2. In a bowl, beat the egg. Gradually add the warm milk mixture to the egg, stirring constantly.

  3. Return the mixture to the saucepan and cook over low heat until thickened, about 5 minutes.

Finish and serve

  1. Stir in the cooked rice and mix well. Serve warm or chilled.

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 + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

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

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

  3. Rice + vanillatop 11% of all pairs
    Smell alikemoderate
    Cooked together1,352 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Maple syrup + vanillatop 13% of all pairs
    Smell alikelow
    Cooked together752 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Milk + maple syruptop 18% of all pairs
    Smell alikelow
    Cooked together798 recipes

    Shared aroma: furaneol (caramel, strawberry).

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

What each ingredient does

Egg
Thickens the milk mixture as it cooks and helps bind the pudding.
Milk
Forms the liquid base that thickens and gives the pudding its creamy body.
Rice
Provides the bulk and tender, chewy texture of the pudding.
Maple syrup
Adds sweetness and maple flavour.

The step that matters

Adding the warm milk to the egg. If the milk is added too quickly, the egg can scramble. Adding it gradually while stirring constantly warms the egg gently so it blends smoothly before the mixture returns to the pan.

Swap the vanilla

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

  1. Vanillathe original
  2. Pumpkinfits about as well
  3. Coconutfits about as well
  4. Blueberryfits less well

Fit is the average pairing score against rice, milk, maple syrup, egg. 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.

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