Why it works: Rice and cinnamon match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 2,137 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓
Rice Cream
Ingredients
Directions
Make the rice
Bake the rice in ½ pint of milk with cinnamon until done.
Remove the skim from the top.
Make the custard
Soak the gelatine in 2 tablespoons of cold milk.
Dissolve the gelatine in ½ pint of boiling milk.
Add the egg yolk and sugar to the boiling milk mixture, stirring over the heat for 5 minutes.
Mix the milk mixture with the rice.
Set and serve
Pour the mixture into a mold.
Let it set.
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.
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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Rice + cinnamontop 4% of all pairsSmell alikestrongCooked together2,137 recipes
Shared aroma: guaiacol (smoky, sweet).
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Rice + milktop 7% of all pairsSmell alikemoderateCooked together7,374 recipes
Shared aroma: 2-nonenal (fatty, green).
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Milk + cinnamontop 10% of all pairsSmell alikemoderateCooked together12,655 recipes
Shared aroma: cuminaldehyde (Spicy, cumin).
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Cinnamon + sugartop 10% of all pairsSmell alikelowCooked together30,779 recipes
Shared aroma: guaiacol (smoky, sweet).
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Milk + eggtop 18% of all pairsSmell alikemoderateCooked together88,785 recipes
Shared aroma: 2-nonenal (fatty, green).
Cinnamon and sugar barely smell alike, yet cooks put them together in 30,779 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
- Rice
- Provides the bulk and body of the pudding as it cooks into the milk.
- Milk
- Cooks with the rice to form a creamy base and carries the flavour.
- Egg yolk
- Thickens the milk mixture and adds richness as it heats.
- Gelatine
- Sets the pudding so it holds its shape when cooled.
- Granulated sugar
- Sweetens the pudding and helps balance the flavour.
The step that matters
Add the egg yolk and sugar to the boiling milk mixture. Egg yolks thicken when heated gently but can scramble if the mixture is too hot or stirred too little. Constant stirring over the heat keeps the custard smooth.
“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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