Name: Bice Pldbixg
Ingredients: two tablespoons sugar; one cup of sweet milk; one half cup of sugar; one tablespoonful of butter; one cup of sugar; one cup; two tablespoons of butter; one quart of flour; two teaspoons of baking powder; one pint of milk; one gill of cream; three tablespoons of flour; one half pound of sugar; half cupfuls of powdered sugar; four tablespoonfuls of boiling hot starch; a cup of boiled rice; a pint of milk; a cup of raisins may be added just before baking; an ounce of butter; a cup of butter; two eggs; one lemon; one egg; one teaspoonful; five eggs; three whites; one half hour; nutmeg

Why it works: Flour and raisin match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,075 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

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.

Flour + raisintop 1% of all pairs

Smell alikestrong

Cooked together9,075 recipes

Shared aroma: isobutyraldehyde (malty, green).
Milk + buttertop 7% of all pairs

Smell alikemoderate

Cooked together81,283 recipes

Shared aroma: (z)-4-heptenal (biscuit, cream).
Milk + ricetop 7% of all pairs

Smell alikemoderate

Cooked together7,374 recipes

Shared aroma: 2-nonenal (fatty, green).
Butter + creamtop 8% of all pairs

Smell alikemoderate

Cooked together41,516 recipes

Shared aroma: delta-dodecalactone (sweet, creamy).
Sugar + creamtop 9% of all pairs

Smell alikemoderate

Cooked together43,450 recipes

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

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

What each ingredient does

Boiled rice: Forms the body of the pudding, giving it bulk and a soft, tender texture.
Milk: Provides the liquid that the rice softens in and sets into a creamy custard.
Eggs: Yolks thicken the custard when baked, and whites brown into a light topping.
Sugar: Adds sweetness and helps the egg whites brown on top.
Corn starch: Thickens the milk when boiled, giving the pudding a smoother body.

The step that matters

Spread the egg whites and brown them in the oven. Egg whites need a gentle, watched bake to turn golden without over-setting or weeping. Too much heat or time can toughen the topping and make it dry or separate from the pudding.

Swap the raisin

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

Vanillafits better
Raisinthe original
Coconutfits about as well
Figfits less well

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

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Rice	1 cup cooked (158g) white	206
Milk	1 cup (244ml) whole	149
Butter	1 tbsp (14g)	102
Egg	1 large egg (50g)	78
Grape	1/2 cup (76g)	62
Cream	1 tbsp (15ml) heavy	51
Sugar	1 tbsp (12.5g) granulated	49
Lemon	juice of 1 lemon (48ml)	12
Nutmeg	1 tsp ground (2.2g)	12

Bice Pldbixg

Bice Pldbixg

Ingredients

Directions

Make the pudding

Bake and serve

Nutrition, whole recipe (rough)