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Dessert

Raspberry-cream Mould

A sweet rice-based dessert set in a mould, flavored with milk, sugar, butter, and optional essence, garnished with jam or fruit compote.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Rice and almond match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 1,456 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Raspberry-cream Mould

Ingredients

Directions

Prepare

  1. Mix the rice with ½ pint of milk to form a smooth batter.

  2. Combine the remaining milk, sugar, butter, and your chosen flavouring in a saucepan.

  3. Bring the mixture to a boil.

Cook the rice

  1. Quickly stir in the rice.

  2. Boil for about 10 minutes, stirring constantly until it pulls away from the saucepan.

Set and serve

  1. Grease a mould with salad oil and pour in the rice mixture; let it set completely.

  2. Prepare the dessert the day before for better firmness.

  3. Garnish with jam or pour around a fruit compote before serving.

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 + almondtop 6% of all pairs
    Smell alikestrong
    Cooked together1,456 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

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

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

  4. Butter + almondtop 11% of all pairs
    Smell alikemoderate
    Cooked together9,245 recipes

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

  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

Rice
Thickens the milk as it cooks and gives the set mould its body and structure.
Milk
Forms the liquid base that the rice absorbs and cooks in, giving a creamy texture.
Sugar
Adds sweetness and helps give the cooked mixture a smooth, tender texture.
Butter
Adds fat for richness and a silky mouthfeel in the finished mould.

The step that matters

Stirring the rice while it boils. Rice settles and scorches on the base of the pan if not stirred constantly, and the starch must cook fully to thicken and set the mixture evenly.

Swap the almond

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

  1. Almondthe original
  2. Peanutfits about as well
  3. Beansfits less well
  4. Cocoafits less well

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

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