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Drink

How to Make Ground-rice Milk

A milk-based drink made by simmering ground rice with cinnamon and sugar.

From an old cookbook · modernised transcription
By Charles Elme Francatelli · From a historical cookbook (Project Gutenberg) · 2 ingredients
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Illustration of How to Make Ground-rice MilkIllustration

Why it works: Milk and cinnamon are a kitchen classic. They rank in the top 4% of all ingredient pairs, and 12,647 recipes mention both. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

The recipe

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Prepare

  1. Put a pint of milk with a bit of cinnamon to boil.

  2. Mix a large tablespoonful of ground rice quite smooth with a tea-cupful of milk.

Thicken and sweeten

  1. Pour this into the boiling milk, stirring quickly all the time in order to render it smooth.

  2. Add sugar to sweeten.

  3. Stir the ground-rice milk on the fire while boiling for ten minutes.

  4. While stirring, keep some weight on the edge of the spoon to prevent burning.

By Charles Elme Francatelli. 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.

The picture is an illustration, not a photo of this recipe · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Milk + cinnamontop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together12,647 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

What each ingredient does

Ground rice (in the method)
Thickens the milk as its starch swells and sets while boiling.
Milk
Forms the liquid base, giving the pudding its body and creamy richness.
Cinnamon
Adds a warm aroma to the milk.

The step that matters

Pour the ground rice slurry into the boiling milk while stirring constantly. Ground rice must be fully dispersed before it meets the hot milk. Starch granules swell and gelatinise as the liquid heats, so if the slurry is added unevenly or not stirred, it forms lumps that cannot be smoothed out later, and the base can scorch on the bottom of the pan.

“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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