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Dessert

Creamed Rice Pudding

A baked rice pudding made with rice, milk, sugar, salt, and optional flavoring, served with cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Milk and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 77,875 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Creamed Rice Pudding

Ingredients

Directions

Make and bake

  1. Mix 2 tablespoons rice, 1 quart milk, 1/4 cup sugar, pinch salt, and flavoring to taste.

  2. Bake for 2 hours in a moderate oven in a covered dish.

Serve

  1. Serve with cream.

Nutrition, whole recipe (rough)

198Calories
8 gProtein
8 gFat
25 gCarbs
What these numbers assume: 3 portions
IngredientPortion assumedkcal
Milk1 cup (244ml) whole149
Sugar1 tbsp (12.5g) granulated49
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 a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

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. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

Milk and sugar barely smell alike, yet cooks put them together in 77,875 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

Milk
Forms the liquid base that the rice cooks in and becomes the creamy custard-like pudding.
Rice (in the method)
Absorbs liquid and swells during slow baking, giving the pudding its body and texture.
Sugar
Sweetens the pudding and helps it brown lightly at the surface.

“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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