Skip to main content
Dessert

Rice Whip

A chilled gelatin-based rice dessert with milk, sugar, and optional sherry or vanilla, folded with whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
Jump to recipe ↓

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 ↓

Rice Whip

Ingredients

Directions

Make the rice base

  1. In a double boiler, heat the milk until boiling.

  2. Add the rice and salt, cooking until the rice is tender and most of the milk is absorbed.

Add the gelatin and finish

  1. Soak the gelatin in cold water, then melt it by placing the bowl in hot water.

  2. Once slightly cooled, stir in the sugar and sherry wine or vanilla.

  3. Fold in the whipped cream and pour the mixture into molds.

  4. Chill until set.

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. Milk + ricetop 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 + sherrytop 14% of all pairs
    Smell alikemoderate
    Cooked together1,479 recipes

    Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).

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

What each ingredient does

Rice
Swells and softens as it cooks, thickening the milk into a creamy base.
Gelatin
Sets the mixture so it holds its shape when unmolded.
Whipped cream
Adds lightness and richness, giving the set dessert a soft, airy texture.
Sugar
Sweetens the dessert and softens the set texture slightly.
Milk
Cooks with the rice to form the creamy body of the dessert.

The step that matters

Melting the gelatin without overheating. Gelatin must be fully dissolved and only slightly cooled before mixing with the other ingredients. If it is too hot it can thin the cream, and if it cools too much it may set in lumps before folding.

“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.

You might also like

Rice CakeRice Cake120 recipesRice CreamRice Cream43 recipesRice JellyRice Jelly42 recipesRice PuddingRice Pudding22 recipes