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Dessert

Glorified Rice

A sweet dessert of cooked rice in milk, sweetened, set with gelatin, folded with vanilla‑flavored whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Glorified Rice

Ingredients

Directions

Prepare the rice

  1. Wash the rice.

  2. Boil the rice in a double boiler with the milk and a tiny pinch of salt for 1.5 hours.

  3. Let the mixture cool.

  4. Sweeten and flavor the mixture.

Set the pudding

  1. Dissolve the gelatin in a small amount of cold water.

  2. Add a tiny bit of boiling water to the gelatin and let it cool.

  3. Add the cooled gelatin to the rice and watch carefully until it begins to congeal.

  4. Gently fold in the whipped cream.

  5. Pack the mixture in ice or set it on ice to harden.

Serve

  1. Serve with any kind of tart jelly or preserves.

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. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

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

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

  3. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

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

  5. Rice + vanillatop 11% of all pairs
    Smell alikemoderate
    Cooked together1,352 recipes

    Shared aroma: guaiacol (smoky, sweet).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 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
Starch that softens during long simmering and thickens the milk into a pudding body.
Milk
Liquid base that cooks with the rice to create the creamy pudding texture.
Gelatine
Sets the cooled mixture so it holds its shape when chilled.
Sugar
Sweetens the pudding and balances the flavor of the milk.
Whipped cream
Adds lightness and richness, giving the set pudding an airy, fluffy texture.

The step that matters

Add the cooled gelatin to the rice and watch carefully until it begins to congeal. Gelatin sets quickly as it cools. Adding it to a mixture that is too warm or too cold can prevent even setting, and folding in the whipped cream only after the mixture starts to thicken keeps the cream from deflating.

“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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