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Dessert

Some Whipped Cream Dainties

A dessert of cooked rice in milk, sweetened and set with gelatin, folded with whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Gelatin and cream match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 1,628 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Some Whipped Cream Dainties

Ingredients

Directions

Cook the rice

  1. Boil ¼ cup of rice in water for 1 hour.

  2. Drain the rice and place it in a pot with 1 cup of milk; boil for another hour.

Set and serve

  1. Add ¼ cup of sugar, a pinch of salt, and ¼ box of gelatin dissolved in enough milk to cover it.

  2. When cool, fold in ½ pint of whipped cream flavored with vanilla and 1 tablespoon of sugar.

  3. Mold the mixture and serve with an additional ½ pint of whipped cream whipped firm.

Recipe from a historical cookbook (Internet Archive).

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.

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.

  1. Gelatin + creamtop 7% of all pairs
    Smell alikestrong
    Cooked together1,628 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Sugar + gelatintop 7% of all pairs
    Smell alikemoderate
    Cooked together2,778 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  5. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

What each ingredient does

Rice
Forms the body of the pudding as it softens and thickens during long simmering.
Milk
Cooks with the rice to create a creamy base that sets as it cools.
Gelatin
Sets the pudding so it holds its molded shape when chilled.
Whipped cream
Adds light, airy richness and moisture to the folded mixture and topping.

The step that matters

Fold in the whipped cream only when the mixture is cool. Hot custard or rice mixture can deflate whipped cream and melt its structure, leaving the pudding dense and loose instead of light.

“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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