Why it works: Jasmine and rice work together. They rank in the top 10% of all ingredient pairs, and 38 recipes mention both. Both carry 2-acetyl-1-pyrroline, which smells popcorn, roasted. The science ↓
The recipe
Ingredients
Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Infuse the milk
Heat milk in a medium saucepan until hot but not boiling.
Add tea leaves or essence.
Remove from heat, cover, and let steep 20 minutes.
Strain milk; set aside.
Cook the rice pudding
Bring 3 cups water to a boil in a medium saucepan.
Stir in rice and salt.
Reduce heat to low, cover and cook until rice is tender and liquid has evaporated, 15 to 20 minutes.
Stir milk, butter and 1/2 cup sugar into rice.
Cover and cook over medium-low heat, stirring occasionally, until sugar is dissolved and the pudding is thick, about 30 minutes.
Spoon pudding into dessert dishes.
Cover with plastic wrap to prevent skin from forming; set aside in refrigerator.
Make the caramel and serve
Place remaining cup sugar in a medium skillet over medium-low heat.
Cook, without stirring, until dark amber in color, about 15 minutes.
Pour caramel over top of each pudding.
Serve immediately or at room temperature.
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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Jasmine + ricetop 10% of all pairsAroma overlaplowMentioned together38 recipes
Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).
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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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Milk + ricetop 3% of all pairsAroma overlapstrongMentioned together7,354 recipes
Shared aroma: 2-nonenal (fatty, green).
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Rice + buttertop 7% of all pairsAroma overlapstrongMentioned together9,587 recipes
Shared aroma: gamma-undecalactone (peach, sweet).
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Milk + sugartop 9% of all pairsAroma overlaplowMentioned together77,855 recipes
Shared aroma: 2-nonenal (fatty, green).
Milk and sugar share little aroma chemistry, yet 77,855 recipes mention both: they likely 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
- Jasmine rice
- Starch that cooks into a thick, creamy pudding body as it absorbs the milk.
- Whole milk
- Provides the liquid base, richness and creaminess of the pudding.
- Sugar
- Sweetens the pudding and, cooked dry, forms the amber caramel topping.
- Jasmine tea leaves or essence
- Infuses the milk with the floral, aromatic flavour of jasmine.
- Butter
- Adds fat for a richer, smoother mouthfeel in the finished pudding.
The step that matters
Cooking the dry sugar to dark amber. Sugar left without stirring can burn at the edges before the centre melts evenly. Watch the colour closely and remove it from heat once dark amber, since it keeps darkening off the heat and turns bitter if overcooked.
“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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