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Rice Crème Brûlée I

A custard dessert made with cooked rice, milk, cream, eggs, sugar, vanilla, almond extract, and topped with almonds and brown sugar.

From the Recipes Wiki (Fandom) · 10 ingredients
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Why it works: Vanilla and almond match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 3,961 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Rice Crème Brûlée I

Oven300°F
Time1 hour

Ingredients

Directions

Make the custard

  1. Put rice in a 7-1/2 x 12 x 2-inch baking dish.

  2. Scald milk and cream, but do not boil.

  3. Add sugar and stir to dissolve.

  4. Beat egg yolks until light in color; add vanilla extract, almond extract, and salt.

  5. Stir hot milk gradually into egg mixture.

  6. Pour the mixture over the rice; stir.

  7. The custard should be about 1-1/2 inches deep.

Bake and chill

  1. Place the dish in a large pan; pour hot water around it.

  2. Bake at 300°F for 1 hour or until a knife inserted near the center of the custard comes out clean.

  3. Cool; then chill thoroughly.

Top and serve

  1. Sprinkle with sliced blanched almonds and top with light brown sugar.

  2. Place under the broiler for a few minutes or until the sugar melts and runs together.

  3. Serve immediately or chill again and serve cold.

  4. Just before serving, shatter the glaze by tapping lightly with a knife.

Nutrition, whole recipe (rough)

552Calories
19 gProtein
20 gFat
71 gCarbs
What these numbers assume: 8 portions
IngredientPortion assumedkcal
Rice1 cup cooked (158g) white206
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49
Vanilla1 tsp extract (4ml)12
Almond1 almond (1.2g)7
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

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 their aromas overlap, and how often cooks already put them together.

  1. Vanilla + almondtop 4% of all pairs
    Smell alikestrong
    Cooked together3,961 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

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

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

  4. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  5. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Egg yolks
Thicken the custard as they set, giving it a rich, creamy structure.
Milk
Forms the liquid base of the custard, providing moisture and softness.
Light cream
Adds fat for a smoother, richer texture and mouthfeel.
Sugar
Sweetens the custard and helps balance the richness of the yolks and cream.
Light brown sugar
Forms the topping that caramelizes under the broiler into a crisp glaze.
Cooked rice
Provides the body of the dish, sitting in the custard as its base starch.

The step that matters

Bake in a water bath. Surrounding the dish with hot water moderates the heat so the egg custard sets gently. Too much direct heat would curdle or overcook the eggs, leaving a grainy texture.

Swap the almond

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

  1. Almondthe original
  2. Chestnutfits about as well
  3. Hazelnutfits less well
  4. Pistachiofits less well

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