Why it works: Rice and soy milk share more aroma than cooks usually use. They rank in the top 6% of all ingredient pairs, and 32 recipes mention both. Both carry 2-acetyl-1-pyrroline, which smells popcorn, roasted. The science ↓
The recipe
Ingredients
Contains: milk, soy (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Make the rice crème
In a large pot, cook rice with water, soy or rice milk, and maple syrup, covered, for about 1 ¼ hours or until the rice is fairly mushy and most of the liquid has been absorbed.
Puree the cooked mixture with vanilla and rum until absolutely smooth.
Transfer the mixture to a bowl, cover tightly, and chill for several hours.
Make the chocolate sauce
Combine all chocolate sauce ingredients in a heavy pot and mix well with a whisk.
Bring the sauce to a boil, reduce heat, and simmer gently for 15 to 20 minutes, stirring often, until the sauce has thickened and reduced to 1 cup.
Allow the sauce to cool completely.
Serve
Serve the sauce with the crème.
This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.
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Rice + soy milktop 6% of all pairsAroma overlapstrongMentioned together32 recipes
Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).
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Vanilla + rumtop 2% of all pairsAroma overlapstrongMentioned together727 recipes
Shared aroma: beta-damascenone (apple, rose).
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Vanilla + chocolatetop 2% of all pairsAroma overlapmoderateMentioned together10,018 recipes
Shared aroma: sotolon (curry, maple).
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Vanilla + cocoatop 3% of all pairsAroma overlapstrongMentioned together357 recipes
Shared aroma: sotolon (curry, maple).
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Rum + chocolatetop 3% of all pairsAroma overlapstrongMentioned together285 recipes
Shared aroma: isoamyl acetate (banana, fruity).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Short grain rice
- Breaks down during long cooking to give the creme its thick, creamy body.
- Maple syrup
- Adds sweetness and a rich maple flavour that carries through the pudding.
- Soy milk or rice milk
- Provides the liquid that cooks the rice and gives the creme its smooth dairy-free base.
- Dark rum
- Adds aromatic depth and flavour to the creme.
- Cocoa
- Supplies the chocolate flavour and, with the thickening, gives the sauce its body.
- Honey
- Adds sweetness and a glossy, viscous texture to the chocolate sauce.
The step that matters
Cooking the rice until fairly mushy. Rice must cook long enough with the liquid to break down and release starch. Undercooked rice stays grainy, while the puree needs that starch to turn thick and smooth once blended and chilled.
Flavor stand-ins for the cocoa
How well each one fits the dish's main ingredients (rice, soy milk, maple syrup, vanilla, rum, chocolate, sauce):
- Peanutbetter flavor fit
- Almondbetter flavor fit
- Pecansbetter flavor fit
- Cocoathe original
Fit is the average pairing score against rice, soy milk, maple syrup, vanilla, rum, chocolate, sauce. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).
“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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