Name: Strawberry Rice Custard Freeze
Ingredients: 1 1/2 cups cooked rice; 1 cup sugar; 1/8 teaspoon salt; 3 cups milk; 2 eggs, beaten; 2 cups (1 pint) fresh strawberries, washed, hulled and crushed*; 2 cups heavy cream; 2 eggs, beaten; 1 1/2 cups cottage cheese; 2 tablespoons grated Parmesan cheese; 2 cups grated Cheddar cheese, divided

Why it works: Cottage cheese and parmesan cheese match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 213 recipes. Both carry ethyl 2-methylbutyrate, which smells fruity, apple. The science ↓

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.

Cottage cheese + parmesan cheesetop 1% of all pairs

Smell alikestrong

Cooked together213 recipes

Shared aroma: ethyl 2-methylbutyrate (fruity, apple).
Cottage cheese + cheddar cheesetop 1% of all pairs

Smell alikestrong

Cooked together191 recipes

Shared aroma: ethyl 2-methylbutyrate (fruity, apple).
Parmesan cheese + cheddar cheesetop 1% of all pairs

Smell alikestrong

Cooked together592 recipes

Shared aroma: ethyl 2-methylbutyrate (fruity, apple).
Rice + milktop 7% of all pairs

Smell alikemoderate

Cooked together7,374 recipes

Shared aroma: 2-nonenal (fatty, green).
Rice + parmesan cheesetop 9% of all pairs

Smell alikemoderate

Cooked together879 recipes

Shared aroma: 4'-methylacetophenone (bitter almond).

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

What each ingredient does

Eggs: Thicken the milk mixture into a custard when gently heated and help it set smoothly.
Cooked rice: Adds body and a creamy, starchy texture to the custard base.
Sugar: Sweetens the base and softens the texture of the frozen dessert.
Heavy cream: Adds fat and richness, making the frozen result smoother and creamier.
Strawberries: Provide the main fruit flavour and some moisture to the mixture.

The step that matters

Cook the mixture over low heat until it just begins to bubble. Eggs thicken as they heat, but too much heat can scramble them and leave lumps. Stirring constantly over low heat keeps the custard smooth before it is cooled and frozen.

“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.

Ingredient	Portion assumed	kcal
Rice	1 cup cooked (158g) white	206
Milk	1 cup (244ml) whole	149
Cheddar Cheese	1 oz (28g)	113
Parmesan Cheese	1 oz (28g)	110
Cottage Cheese	1/2 cup (113g) 2%	98
Egg	1 large egg (50g)	78
Cream	1 tbsp (15ml) heavy	51
Sugar	1 tbsp (12.5g) granulated	49
Strawberry	1 cup (152g)	49
Salt	1 tsp (6g)	0

Strawberry Rice Custard Freeze