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Dessert

Rice Sauce

A sweet sauce made from cooked rice, beaten eggs, sugar, and milk, served cold with cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Rice and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Rice Sauce

Ingredients

Directions

Make the rice

  1. Wash the rice and add it to boiling water.

  2. Cook until done without stirring, shaking the kettle occasionally.

Finish and serve

  1. In a bowl, beat the eggs with the sugar and a little milk.

  2. Flavor the mixture to taste and stir it into the cooked rice.

  3. Serve the rice sauce cold with cream.

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

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

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

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

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

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

  4. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  5. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

Sugar and milk 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

Rice
Cooks into a soft, starchy base that thickens the sauce.
Eggs
Set when stirred into the rice, adding richness and body to the sauce.
Sugar
Adds sweetness and balances the flavor of the eggs and rice.
Milk
Loosens the egg mixture so it blends smoothly into the rice.

The step that matters

Stir the egg mixture into the cooked rice. Eggs can scramble if they meet very hot rice too quickly. Beating them with sugar and milk first, then stirring them in gradually, helps them blend smoothly and thicken the sauce evenly.

“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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