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Dessert

Miniature Rice Puddings

A small sweet rice pudding made with milk, butter, eggs, and optional lemon peel, almond or vanilla flavoring.

From an old cookbook · modernised transcription
By Isabella Beeton · From a historical cookbook (Project Gutenberg) · 6 ingredients
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Why it works: Milk and egg are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Miniature Rice Puddings

6 puddings

Ingredients

Directions

Make the custard base

  1. Let the rice swell in 1 pint of milk over a slow fire, putting with it a strip of lemon peel.

  2. Stir in the butter and the other 1/2 pint of milk, and let the mixture cool.

  3. Add the well-beaten eggs and a few drops of essence of almonds or essence of vanilla, whichever may be preferred.

Fill and bake

  1. Butter some small cups or moulds, line them with a few pieces of candied peel sliced very thin.

  2. Fill the cups three parts full.

  3. Bake for about 40 minutes.

Serve

  1. Turn them out of the cups onto a white d'oyley, and serve with sweet sauce.

  2. Optional: omit flavouring and candied peel; serve with stewed fruit or preserve instead, with these puddings.

Nutrition, whole recipe (rough)

227Calories
14 gProtein
13 gFat
13 gCarbs

Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 2 portions
IngredientPortion assumedkcal
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Puddingnot in our table0

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

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

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

What each ingredient does

Rice (in the method)
Swells in the milk to form the body of the pudding.
Milk
Provides liquid that the rice absorbs and that sets with the eggs into a custard.
Eggs
Set when baked, binding the pudding and giving it a firm yet tender texture.
Butter (in the method)
Adds richness and a smooth, tender mouthfeel to the custard.

The step that matters

Fill the cups three parts full. Eggs in the custard expand as they bake, so overfilling can cause the mixture to spill over or rise unevenly. Leaving room lets the pudding set into a neat shape.

“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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