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Baked or Boiled Ground Rice Pudding

A pudding made from milk, ground rice, eggs, and flavorings, boiled or baked.

From an old cookbook · modernised transcription
By Isabella Beeton · From a historical cookbook (Project Gutenberg) · 8 ingredients
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Why it works: Milk and rice are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Baked or Boiled Ground Rice Pudding

6 persons

Ingredients

Directions

Make the custard base

  1. Put 1-1/2 pints of milk into a stewpan with any of the flavorings, and bring to a boil.

  2. With the remaining 1/2 pint of milk, mix the ground rice into a smooth batter; strain the boiling milk into this, and stir over the fire until the mixture is tolerably thick.

  3. Pour the mixture into a basin, leave uncovered, and when nearly or quite cold, sweeten to taste, and add the eggs, which should be previously well beaten, with a little salt.

Boil or bake

  1. Put the pudding into a well-buttered basin, tie it down with a cloth, plunge it into boiling water, and boil for 1-1/2 hour.

  2. For a baked pudding, proceed in precisely the same manner, only using half the above proportion of ground rice, with the same quantity of all the other ingredients; bake the pudding in a moderate oven for 1 hour.

Nutrition, whole recipe (rough)

445Calories
19 gProtein
14 gFat
59 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Rice1 cup cooked (158g) white206
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Nutmeg1 tsp ground (2.2g)12
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 Isabella Beeton. Recipe from a historical cookbook (Project Gutenberg).

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 + ricetop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  2. Rice + nutmegtop 9% of all pairs
    Smell alikemoderate
    Cooked together1,779 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Milk + nutmegtop 15% of all pairs
    Smell alikemoderate
    Cooked together14,685 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Egg + nutmegtop 17% of all pairs
    Smell alikelow
    Cooked together24,744 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

Egg and nutmeg barely smell alike, yet cooks put them together in 24,744 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 thickens and the eggs enrich.
Ground rice
Thickens the milk as it cooks, giving the pudding its body.
Eggs
Set during cooking to give the pudding a firm, custard-like structure.

The step that matters

Stirring the thickening mixture over the fire. Ground rice starch thickens only as the milk heats, and stirring prevents scorching on the base of the pan. Cooling the mixture before adding the eggs stops the eggs from curdling.

Swap the nutmeg

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

  1. Cinnamonfits better
  2. Nutmegthe original
  3. Turmericfits less well
  4. Dillfits less well

Fit is the average pairing score against milk, 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.

More rice pudding recipes

Baked 88Apple 84with Meringue 40Boiled 38French 30Lemon 29 See all 1,220 →

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