Why it works: Milk and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 77,875 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
How to Make a Ground-rice Pudding
Ingredients
Directions
Make the mixture
Mix a large tablespoonful of ground rice with half a pint of milk, six lumps of sugar, and a very little nutmeg.
Cook the pudding
Stir this in a saucepan on the fire until it has boiled for five minutes, then mix in an egg.
Boil the pudding for twenty-five minutes.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
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.
Photo for illustrative purposes only · 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 their aromas overlap, and how often cooks already put them together.
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Milk + sugartop 18% of all pairsSmell alikelowCooked together77,875 recipes
Shared aroma: 2-nonenal (fatty, green).
Milk and sugar barely smell alike, yet cooks put them together in 77,875 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
- Ground rice (in the method)
- Its starch swells as it heats, thickening the milk into a pudding.
- Milk
- Forms the liquid base that the rice cooks in, giving a creamy texture.
- Egg (in the method)
- Sets during cooking and enriches the pudding, adding structure and richness.
- Sugar
- Adds sweetness to the pudding.
The step that matters
Stirring while the mixture boils. Ground rice starch settles and sticks to the base of the pan as it heats. Constant stirring keeps the mixture smooth and stops it scorching while the starch swells and 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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