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Dessert

Frozen Rice Pudding

A chilled rice pudding made with milk, cream, sugar, salt, and vanilla, served with fruit or preserves.

From an old cookbook · modernised transcription
By Colville, Jessie Henderson. [from old catalog] · From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Cream and sugar are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Frozen Rice Pudding

Ingredients

Directions

Prepare the rice

  1. Wash the rice well to free it from its floury coating.

  2. Put the rice in a double boiler with the milk and a good pinch of salt.

  3. Cook thoroughly.

Flavor and freeze

  1. Let it cool, sweeten, and flavor.

  2. At freezing time, add the cream.

  3. Do not use too much salt in packing away; it must not be too firm.

Serve

  1. Serve with any crushed fruit in season (well sugared), or any preserve.

Nutrition, whole recipe (rough)

249Calories
8 gProtein
13 gFat
25 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Milk1 cup (244ml) whole149
Cream1 tbsp (15ml) heavy51
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.

By Colville, Jessie Henderson. [from old catalog]. 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. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. 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

Rice (in the method)
Provides the starchy body that thickens the pudding as it cooks.
Milk
Cooks with the rice to form the creamy base of the pudding.
Cream
Adds richness and fat, giving a smoother, softer frozen texture.
Sugar
Sweetens the pudding and lowers its freezing point for a softer texture.

The step that matters

Packing away with salt. Too much salt lowers the freezing point further, so the pudding may stay soft or be unevenly firm. Use salt sparingly, as the recipe warns, so it freezes to a scoopable but not overly firm texture.

“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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