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 ↓
Rice Flour Pudding
Ingredients
Directions
Make the pudding
Add sugar to boiling milk and stir in the flour blended with the cold milk.
Boil 5 minutes.
Add butter, beaten eggs and salt.
Bake and serve
Bake 20 minutes or until firm.
Serve with strawberry or blueberry sauce or with cream.
Butter may be omitted.
Nutrition, whole recipe (rough)
What these numbers assume: 4 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 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.
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.
-
Milk + eggtop 18% of all pairsSmell alikemoderateCooked together88,785 recipes
Shared aroma: 2-nonenal (fatty, green).
-
Milk + sugartop 18% of all pairsSmell alikelowCooked together77,875 recipes
Shared aroma: 2-nonenal (fatty, green).
-
Sugar + eggtop 21% of all pairsSmell alikemoderateCooked together122,807 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
- Milk
- Forms the liquid base that the flour thickens and the eggs set in.
- Flour (in the method)
- Thickens the milk as its starch swells when heated.
- Eggs
- Set when baked, giving the pudding its firm body.
- Sugar
- Sweetens the pudding.
- Butter (in the method)
- Adds fat for richness and a smoother mouthfeel.
The step that matters
Bake until firm. The eggs set as their proteins coagulate with heat. Baking just until firm leaves the pudding creamy; baking too long can make the eggs tight and grainy, while too short a bake leaves it loose.
“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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