Why it works: Rice and cream are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 3,399 recipes. Both carry 2-nonanone, which smells fruity, floral. The science ↓
Italian Ckeam
Ingredients
Directions
Prepare the mixture
Sift three tablespoonfuls of ground rice.
Add it to two tablespoonfuls of powdered sugar and mix it smoothly with two tablespoonfuls of rose water.
Stir in a pint of cream gradually.
Cook
Stir the whole over a gentle fire until it reaches a proper thickness.
Serve
Serve cold.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Cream | 1 tbsp (15ml) heavy | 51 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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.
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Rice + creamtop 23% of all pairsSmell alikelowCooked together3,399 recipes
Shared aroma: 2-nonanone (fruity, floral).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Ground rice
- Starch that swells when heated and thickens the mixture as it cooks.
- Cream
- Adds richness and a smooth, soft texture.
- Powdered sugar (in the method)
- Adds sweetness and dissolves smoothly into the mixture.
- Rose water (in the method)
- Adds a delicate floral aroma.
The step that matters
Stir the whole over a gentle fire until of a proper thickness. Ground rice thickens as its starch heats in liquid. Gentle heat with constant stirring prevents the mixture from scorching on the base of the pan or forming lumps, and keeps the texture smooth as it thickens.
“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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