Why it works: Cream and rice 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 ↓
Rice Ice Cream
Ingredients
Directions
Cook a cupful of rice until very soft. Have the juice of a lemon in the water in which the rice is boiled. When the rice is steamed dry, cover it with a thick sugar syrup and let it stand for an hour or more. Drain off the syrup, add a half pint of cream, whipped (this may be omitted if preferred); stir this into vanilla cream No. 1 or 3, or with angel ice-cream after it is well frozen. Mold and pack in ice and salt for one or two hours.
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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Cream + ricetop 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
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