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Dessert

Rice and Cherries Jubilee

A dessert of cooked rice flavored with milk, sugar, butter, gelatin, almond extract, and topped with whipped topping, served with cherry sauce.

From the Recipes Wiki (Fandom) · 10 ingredients
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Why it works: Rice and milk match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and 7,354 recipes mention both. Both carry 2-nonenal, which smells fatty, green. The science ↓

The recipe

Ingredients

Contains: milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Make the rice base

  1. Combine rice, milk, sugar and butter.

  2. Cook over low heat, stirring occasionally, until thickened.

Set the gelatin

  1. Soften gelatin in water.

  2. Stir gelatin into rice mixture.

  3. Add almond extract and mix well. Cool.

  4. Fold in whipped topping.

Mold and serve

  1. Turn into 5-cup mold.

  2. Chill until set.

  3. Unmold onto serving dish.

  4. Cut mold into wedges and serve with cherry sauce.

  5. To make sauce, combine Port wine or fruit juice and cherry pie filling.

Recipe from the Recipes Wiki (Fandom).

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.

  1. Rice + milktop 3% of all pairs
    Aroma overlapstrong
    Mentioned together7,354 recipes

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

  2. Milk + buttertop 3% of all pairs
    Aroma overlapstrong
    Mentioned together81,222 recipes

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

  3. Almond + cherrytop 4% of all pairs
    Aroma overlapstrong
    Mentioned together671 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Rice + almondtop 4% of all pairs
    Aroma overlapstrong
    Mentioned together1,437 recipes

    Shared aroma: 3-methylbutanol (malty, whiskey).

  5. Sugar + gelatintop 5% of all pairs
    Aroma overlapmoderate
    Mentioned together2,778 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Cooked rice
Forms the bulk and body of the dessert.
Milk
Provides the creamy liquid that becomes a soft, smooth base when cooked.
Gelatin
Sets the mixture so it holds its shape when unmolded.
Whipped topping mix
Adds air and lightness, making the set dessert less dense.
Sugar
Adds sweetness to the rice base.
Butter
Adds fat for richness and a smoother mouthfeel.

The step that matters

Cool the mixture before folding in the whipped topping. Whipped topping loses its air and volume in warm mixture, so a cooled base keeps the dessert light. Gelatin also sets reliably only once it is evenly dispersed and no longer hot.

Flavor stand-ins for the almond

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

  1. Almondthe original
  2. Walnutabout as good a flavor fit

Fit is the average pairing score against rice, milk, sugar, butter, gelatin, port wine, cherry. 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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