Why it works: Rice and pineapple match in chemistry and in kitchens. They rank in the top 9% of all ingredient pairs, and 299 recipes mention both. Both carry 2-nonenal, which smells fatty, green. The science ↓
The recipe
Ingredients
Contains: egg, milk (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Make the rice custard
Combine rice, milk, sugar, butter, and salt in saucepan.
Cook over medium heat, stirring occasionally, until thick and creamy, about 25 minutes.
Beat egg yolks, then blend a little rice mixture into the yolks.
Stir all into rice mixture and cook an additional minute.
Remove from heat and add pineapple and cinnamon.
Cool.
Bake and serve
Beat egg whites until stiff but not dry.
Fold into cooled rice.
Turn into greased 9-inch square baking pan.
Top with coconut.
Bake at 325 degrees for 25 minutes.
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 + pineappletop 9% of all pairsAroma overlapstrongMentioned together299 recipes
Shared aroma: 2-nonenal (fatty, green).
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Rice + coconuttop 3% of all pairsAroma overlapstrongMentioned together1,048 recipes
Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).
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Pineapple + coconuttop 3% of all pairsAroma overlapstrongMentioned together651 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
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Milk + buttertop 3% of all pairsAroma overlapstrongMentioned together81,222 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Rice + milktop 3% of all pairsAroma overlapstrongMentioned together7,354 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Cooked rice
- Forms the body of the pudding as it thickens with the milk.
- Milk
- Provides the liquid that the rice absorbs and cooks into a creamy base.
- Eggs
- Yolks thicken the custard, and whipped whites lighten the baked pudding.
- Sugar
- Adds sweetness and helps the pudding brown lightly on top.
- Crushed pineapple
- Adds moisture and fruity acidity to the pudding.
The step that matters
Adding the egg yolks to the hot rice. Egg yolks scramble if added straight to hot liquid. Blending in a little hot rice mixture first gently raises their temperature, so the custard thickens smoothly instead of curdling.
“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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